Description
A light and creamy raspberry dessert that beautifully combines the sweetness of white chocolate with the refreshing tartness of raspberries.
Ingredients
Scale
- 200 g de framboises fraîches
- 150 g de chocolat blanc
- 100 g de beurre
- 100 g de sucre
- 3 œufs
- 50 g de farine
- 1 sachet de levure chimique
- 250 ml de crème liquide
- 80 g de sucre glace
Instructions
- Make the financier: Melt the butter in a saucepan until golden. In a bowl, mix the sugar and eggs until creamy, then incorporate the flour and baking powder. Add the melted butter, pour into a mold, and bake at 180°C for 15 minutes. Let cool.
- Prepare white chocolate crisp: Melt white chocolate and a bit of butter; spread over the cooled biscuit. Refrigerate until hard.
- Make raspberry mousse: Puree the raspberries in a blender. Whip the cold cream into stiff peaks, then gently fold in the raspberry puree. Pour over the chocolate crisp and refrigerate for at least 4 hours, preferably overnight.
Notes
Use fresh raspberries for vibrant flavor; frozen raspberries can be a substitute. Ensure the cream is cold for a light texture.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Chilling and Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 30g
- Sodium: 40mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
Keywords: Bavarois Framboise, Raspberry Dessert, White Chocolate Dessert, French Dessert, Easy Dessert