Seashell cakes
Years ago, on one of the sisters’ travels, Anna found a wonderful, rose-coloured pearl in a seashell by chance. Keeping this blissful memory in mind, Anna decorates the sweet Madeleines with rose-coloured raspberry mousse, so they look just like little seashells.
Prepare the Madeleines as described on the wrapping. Bake the cakes in the special Madeleine baking tray and let them cool off completely.
Prepare the raspberry mousse. Soften the gelatine in cold water. Boil raspberries and sugar in a small pot. Use a blender to blend the mixture until it becomes puree. Melt the gelatine into the warm raspberry puree and let it cool off.
Whisk the cream into whipped cream. Mix the whipped cream with the cooled raspberry puree and pour the raspberry mousse into a piping bag with a star shaped nozzle. Put the piping bag in the fridge for at least 30 minutes allowing the mousse to harden.
Put two Madeleines together with raspberry mousse in the middle.
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Madeleines baking mix
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Frozen raspberries100.0 g
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Sugar50.0 g
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Gelatine1.0 pcs.
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Cream2.0 dl