Chinese raspberry snowflake cake
  • Cooking Time: 20 minutes
  • Servings: 4
  • Preparation Time: 5 minutes
  • 55 grams/2 ounces raspberries
  • 450 milliliters/15 1/5 fluid ounces water
  • 200 grams/7 ounces caster sugar
  • 200 milliliters/7 1/8 fluid ounces whole milk
  • 60 milliliters/2 fluid ounces double cream
  • 5 leaves gelatin
  • 125 grams/4 1/2 ounces potato starch or corn flour
  • 100 milliliters/3 1/2 fluid ounces water
  • 3 tablespoons desiccated coconut
  1. 1.Cook raspberries, 450ml water, and caster sugar in a small sauce pan and bring it to a boil. Keep whisking it while cooking to help the sugar and raspberries to dissolve.
  2. 2.Soften gelatin in cold water.
  3. 3.Add milk and double cream into the cooked raspberry jam and bring it to a boil again. After it has boiled just turn off the stove and leave it for 10 minutes.
  4. 4.Add gelatin and keep whisking it to help it mix evenly.
  5. 5.Mix potato starch and the additional 100 milliliters of water evenly and add it to the raspberry-gelatin mixture.
  6. 6.Line a sheet of parchment paper in a baking tray. Pour the mixture into this tray and leave it in a fridge for a couple hours to help it form.
  7. 7.Slice the snowflake cakes and coat with desiccated coconut and it’s ready to serve.
Great dessert after dinner