Super creamy and with fresh raspberries.
Digestive biscuits crumbs – 150 g
Unsalted melted butter – 60 g
Gelatine powder – 5 g to set 1 cup (250 ml) liquid
Lemon juice-2 tbsp
Corn starch -16 g or 2 tbsp
Granulated sugar -50 g or 1/4 cup
Fresh raspberry – 290 g or 2 1/3 cups
Full fat cream cheese – 450 g
Powdered sugar – 90 g
1 tsp vanilla extract
Whipping cream, min 35% fat – 160 ml
- Put digestive biscuits in a bag and smash them into fine crumbs using a rolling pin. Add into a bowl together with melted butter and mix well.
- Place mixture into a 18cm springform pan. Press evenly using the back of a spoon. Place in the freezer meanwhile you proceed with the rest.
- Mix both gelatine powder and lemon juice in a bowl and leave for 5 minutes for the gelatine to bloom. Now put bloomed gelatine into a pan, together with the rest of the ingredients and cook them on medium heat until you get a thick mixture. Press the raspberries as you go to help break them. Sift the mixture into a jar and leave it to cool to room temperature before using. You will get around 1/2 cup of coulis.
- Place cream cheese into a bowl and whisk until fluffy. Put in powdered sugar and vanilla extract, mix until everything is well combined. While whisking, slowly pour in cooled coulis little by little. Set it aside. In another bowl, whisk the whipping cream until soft peaks. Then put it into the cream cheese mixture and gently fold everything together using a spatula. Pour filling into prepared pan. Chill in the fridge about 8 hours.