Raspberry Mousse Tart with Cherry Compote in RB Baked 46mm Chocolate Shortbread Shells (BCH46)
Raspberry Mousse Tart with Cherry Compote in RB Baked 46mm Chocolate Shortbread Shells (BCH46)
Ingredients
- 60 RB Baked 46mm Chocolate Shortbread Shells (BCH46)
- 1000g raspberry puree
- 320g sugar
- 30g gelatine
- 160g egg whites
- 1000g cream
- 750g cherries in syrup
- 100g sugar
- 5g vanilla
- 2 slices orange skin
- Juice of 1 orange
- 3g cinnamon powder
- 20g arrowroot
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