Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Base
Filling
Coating
Utensils
For a rectangular spring form tin approx. 10 x 30 cm, base lined with baking paper
How it's done
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Base
Mix the coconut flakes, chocolate, sugar and butter. Spread the mixture over the prepared baking tray base and press down firmly with the base of a glass. Cover and chill for approx. 30 mins.
Filling
Arrange the raspberries over the base. Combine the crème fraîche and sugar. Dissolve the gelatine in the raspberry schnapps, mix with 3 tbsp of crème fraîche, immediately stir well into the remaining crème fraîche and divide over the raspberries. Chill for approx. 1 hr.
Coating
Bring the cream to the boil, add the chocolate, stir until smooth, leave to cool a little. Spread the chocolate over the crème fraîche mixture. Cover and leave to set in the fridge for approx. 3 hrs.
How-tos
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