Summary

Ingredients

• 120 g couverture, white

For the cream: (lemon mousse)

• 250 g QimiQ cream base, unrefrierated
• 100 g suar
• 2 lemon (s)
• 200 g cream, whipped

For the sauce:

• 200 g raspberries, fresh or frozen
• 1 tablespoon powdered sugar

For the set:

• 100 g raspberries, fresh

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Instructions

1. For the chocolate baskets, melt the white couverture in a bowl in a warm water bath (not higher than 30 ° C). Place paper liners, reinforced 3 times, in muffin tray recesses or in other small forms.
2. Pour in 3 teaspoons of melted couverture and evenly spread the inside of the paper liners with it. Cool for 1 hour, then carefully loosen the paper.
3. Put 3-4 fresh raspberries in each basket.
4. For the raspberry sauce, let the raspberries simmer for 5 minutes, pass through a sieve, stir in 1 tablespoon of powdered sugar and let the sauce cool down.
5. For the lemon mousse, stir the QimiQ until smooth. Squeeze the lemons, grate 1 lemon. Add the sugar, juice and zest from the lemons to the QimiQ and mix well. Fold in the whipped cream. Pour the mixture into a piping bag. Fill the chocolate baskets with the mousse.
6. Decorate the tartlets with raspberry sauce and fresh raspberries on the plates.