Chocolate eggs
4 chocolate eggs (Kinder type),
150 g raspberries
100 ml cream
5 g of gelatin
20 g icing sugar
some white chocolate to decorate.
Crank raspberries in a blender, laying aside 4 berries for decoration. Then pass through the strainer. Soak the gelatin in a spoonful of water, then put the pan on the fire to melt the gelatin. After that, pour it into raspberry juice and stir. Beat cream with powdered sugar, add raspberry jelly until it has frozen, and gently mix. Have the eggs cut off the crown. Using a pastry bag, fill them with mousse, decorate with raspberries and white chocolate chips. Refrigerate for 2-3 hours.
4 chocolate eggs (Kinder type),
150 g raspberries
100 ml cream
5 g of gelatin
20 g icing sugar
some white chocolate to decorate.
Crank raspberries in a blender, laying aside 4 berries for decoration. Then pass through the strainer. Soak the gelatin in a spoonful of water, then put the pan on the fire to melt the gelatin. After that, pour it into raspberry juice and stir. Beat cream with powdered sugar, add raspberry jelly until it has frozen, and gently mix. Have the eggs cut off the crown. Using a pastry bag, fill them with mousse, decorate with raspberries and white chocolate chips. Refrigerate for 2-3 hours.
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