Summary

Ingredients

• 200 g couverture, white
• 30 g corn flakes
• 60 g merinue, small ones
• 9 sheets gelatin, white
• 2 lime (s), organic
• 600 g raspberries
• 140 g suar
• 250 g sour cream
• 200 g whipped cream

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Instructions

1. Thinly slice 40g white couverture with a peeler and set aside.
2. Put the corn flakes in a freezer bag and roughly crumble with a rolling pin. Add the meringues and crumble again. Put both in a bowl.
3. Chop the rest of the couverture and melt it in a water bath. Add to the breadcrumbs and mix. Press on a cake tin.
4. Soak gelatin.
5. Rub the lime peel, squeeze out the juice. Wash and drain raspberries if necessary. Puree the raspberries, lime zest + juice with the sugar and pass everything through a fine sieve.
6. Squeeze out the gelatine and dissolve it. Stir in 5 tablespoon raspberry puree. Stir into the rest of the raspberry puree. Set aside 1/3 of the puree. Stir the sour cream into the rest of the raspberry puree and refrigerate for 15 minutes.
7. Whip the cream. As soon as the raspberry puree begins to gel, carefully fold in the cream. Put the raspberry cream on the cake base. Chill for 10 minutes and decorate with the rest of the raspberry puree.
8. Chill the cake in the refrigerator for at least 2 hours and then sprinkle with the chocolate chips.