400gramRaspberries300 g. freeze; 100 g. filling decoration
The season of raspberries, and this dessert caught as it is impossible by the way.
300 g of raspberries left in the freezer and freeze. I did this overnight.
100 g. leave for filling and decoration.
In a glass put the gelatin and pour the juice from the raspberries to 1/2 Cup. If someone likes a denser texture, then increase the gelatin to 2 tablespoons.
RUB raspberries through a sieve.
In puree, add sugar and boil until thick. Since we poured the juice into the gelatin, it took me 5 minutes.
Cake, not to throw, it is still useful to us.
It took 30 minutes and our gelatin swelled. Now put it in the microwave for 10 seconds. Stir thoroughly. Gelatin needs to dissolve completely.
Chilled proteins break in a solid foam, add the raspberry puree, lemon juice, continuing to whisk, pour in the gelatin. Beat for another 3-5 min., until fluffy mass.
Lay jelly-like mass in molds 1/2. Put fresh raspberries and fill to the top. Decorate with raspberries.
Put in the refrigerator for 2-3 hours.
In order to remove the cakes from the mold, I put them in hot water for a few seconds.