Blood with milk

Ingredients

• p/f yogurt jelly 90 g
• p / f cream cream 50 g
• p/f raspberry jelly with bell pepper 25 g
• fresh raspberries 25 g
• fresh red currant 25 g
• fresh cherry 25 g

Cooking

Step 1

Prepare yogurt jelly - 90 g (yogurt - 300 g, mascarpone cheese - 255 g, leaf gelatin - 40 g, chicken egg - 6 pcs., granulated sugar - 230 g). Soak gelatin, and mix cheese and yogurt. Separate the egg white and beat with sugar. Warm the soaked gelatin in a water bath and mix with cheese and yogurt. Then add egg whites and beat everything together. Pour the resulting mass into a mold and put in the refrigerator until it hardens.

Step 2

Separately, prepare butter cream - 50 g (Cassell cream - 400 ml, condensed milk - 400 ml, Arla Naturo cream cheese - 400 g) Mix cream, condensed milk and cheese until smooth.

Step 3

Separately prepare raspberry jelly - 50 g (gelatin sheet - 1 g, raspberry puree - 15 g, processed bell pepper - 5 g, granulated sugar - 1 g). Roast the bell pepper, then remove the seeds and skin. Add the pulp of pepper to the previously prepared raspberry puree. Soak gelatin, dissolve in a water bath and add to raspberry puree with sugar. Pour into mold, refrigerate until set.

Step 4

To serve, put buttercream on a plate, put pieces of yogurt and raspberry jelly on it. Garnish with fresh berries.