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Four layers of summer delights. »Simple and Healthy Recipe! ✅

This dessert in the hot summer is very refreshing and light. I make this with sour cream instead of heavy because that way it’s a little tangy and light. I love the combination of aromas of raspberry, chocolate, coffee and orange. It is also convenient and beautiful to look at making this dessert in wine glasses. You can layer as you like and also layer with other berries. It sounds difficult and there are many steps, but when you do them and master the technique, it is very easy. —Kukla

ingredients
  • For the background and the second layer.
  • • 2 pints of fresh raspberries

  • • 2 teaspoons of unflavored powdered gelatin dissolved in 1/2 cup of cold water

  • • 1/2 cup powdered sugar

  • for the second layer

  • • 1 1/2 cups sour cream

  • • 3 tablespoons of caster sugar

  • • 2 teaspoons of pure vanilla extract

  • • Zest of 2 oranges

  • • 1 1/2 teaspoons of unflavored gelatin dissolved in 1/2 cup of cold water

  • For the third and last layer:
  • • 1 1/2 cups sour cream

  • • 3 spoonfuls of sugar

  • • 1 tablespoon of cocoa powder of the best quality

  • • 1 tablespoon dark rum or Godiva liqueur

  • • 1 1/2 teaspoons of instant espresso powder

  • • 2 teaspoons of unflavored gelatin dissolved in 1/2 cup of cold water

  • For the top layer

  • • 1 liter of fresh raspberries

  • • 2 teaspoons of unflavored gelatin dissolved in 1/2 cup of cold water

  • • 3/4 cup sour cream

  • • 1/4 cup granulated sugar

  • • 3 tablespoons of liquor, such as Framboise or other fruit (optional)

Indications
  1. In a blender or food processor, combine 2 pints of raspberries and sugar. Strain the raspberry puree into a bowl through a fine sieve using a rubber spatula, remove the seeds, set aside.

  2. In a small saucepan, dissolve 2 teaspoons of gelatin in 1/2 cup of cold water, let stand for 5 minutes. Then cook over low heat, stirring until the gelatin has completely dissolved and is transparent. Pour the worm jelly into the bowl with the raspberry puree and mix.

  3. Pour this mixture into a 13-9-2-inch glass pan. Sprinkle with the same fresh raspberries. Cover with plastic; refrigerate until firm, about 2 hours.

  4. To make the second layer: in a bowl mix sour cream and sugar, add vanilla extract and orange zest. Beat until combined.

  5. Repeat the same process with gelatin and water, as for the bottom layer. Combine the sour cream, vanilla, and orange zest mixture and pour over the now gelled layer of raspberries. Cover with plastic; refrigerate until firm, about 1 hour.

  6. To make the third layer: In a bowl, whisk together sour cream, sugar, cocoa powder, espresso powder, and rum or liqueur until well blended. Repeat the same process to dissolve the flower and heat the gelatin.

  7. Beat melted gelatin with sour cream, cocoa, espresso and rum mixture until well blended. Pour over second layer, place back in refrigerator until hardened, about 1 hour.

  8. To make the top layer: In a blender or food processor, combine 2 pints of the raspberries and sugar. Strain raspberry puree into bowl through fine mesh strainer using rubber spatula, discard seeds; add sour cream and liqueur, set aside.

  9. In a small saucepan, dissolve 2 teaspoons of gelatin in 1/2 cup of cold water, let stand for 5 minutes. Then cook over low heat, stirring until the gelatin has completely dissolved and is transparent. Pour the worm jelly into the bowl with the raspberry puree and sour cream and mix.

  10. Pour over third layer, return to fridge until hardened, about 1 hour. Decorated with fresh raspberries and chocolate flakes.

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