A delicate French touch, to finish lunch and dinner..
- 350 gr Body & Brains raspberries
- 150 gr powdered sugar
- ½ lt whipped cream with a bit of vanilla
- 2 unflavored gelatin dissolved in some hot water
Put a piece of plastic wrap in a cake tin, let the foil hang over the edge.
Whip the cream. Mix in another bowl the raspberries with powdered sugar. Incorporate the whipped cream. Add the dissolved gelatin. Fill the mold with the mixture. Put the overhanging plastic over it. Refrigerate overnight.
Remove from the mold and serve garnished with the Body&Brains raspberries.