CATEGORIES
INGREDIENTS
- 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
DIRECTIONS
- 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.Soften gelatin in cold water.
- 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.Add gelatin and keep whisking it to help it mix evenly.
- 5.Mix potato starch and the additional 100 milliliters of water evenly and add it to the raspberry-gelatin mixture.
- 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.Slice the snowflake cakes and coat with desiccated coconut and it’s ready to serve.
