he combination of tangy raspberries and creamy white chocolate is super delicious – so I’ve decided to make another recipe celebrating these flavors! And the result is… well, you’ll see for yourselves!
To make raspberry and white chocolate half spheres first I’ll make almond sablé cookies that will be the base of my cakes. The diameter of my cookies is 9cm (3.5″), because the diameter of my large half sphere mold is 7.5cm (3″), so if you have different mold, adjust the size of your cookies accordingly.
Next, I’ll make raspberry jelly which I’ll pour into small half sphere mold. The diameter of my small half spheres is about 2.5cm (1″). When my jelly is frozen solid I will make raspberry mousse that I’ll distribute into my medium sized half sphere mold with about 5cm (2″) diemeter. I will insert one small jelly half sphere into each medium half sphere and put everything in the freezer to set.
When my raspberry mousse freezes I will make white chocolte mousse. I will fill my large half sphere mold with the mousse halfway, and then insert one frozen medium half sphere into each cavity. While my white chocolate mousse is setting I will make white chocolate glaze. I will glaze frozen half spheres and place them onto my sable cookies. Finally I’ll decorate them with some chopped almonds and fresh raspberries. Yum!
Well, what do you think about this post?
I read and really appreciate all the comments, even though I do not always have the time to respond to each one. So – keep me in the loop and try to create some sweetness every day because – Sweetness is happiness!!