Lanzarote's bilingual magazine


Ingredients (serves 6)

For the syrup

  • 200 ml water

  • 200 g sugar

  • 1 sachet gelatine (powder)

For the crème anglaise

  • ½ litre milk

  • 1 vanilla pod

  • 100 g sugar

  • 6 egg yolks

  • 1 sachet gelatine (powder)

For the raspberry cream

  • 200 g raspberries

  • 150 g sugar

  • ½ litre whipped cream

  • Butter


Syrup: Heat the water and sugar together and stir until dissolved and bring to the boil so that it thickens. Set aside a small amount of the gelatine dissolved in water and mix the rest into the syrup.

Crème anglaise: Set aside a little milk and heat the rest together with the vanilla and sugar. Take the milk you set aside and mix it with the egg yolks. Pour this mixture into the heated milk and cook over low heat (5 min). Stir until thickened, but don’t allow it to boil. Remove from the heat, remove the vanilla and allow to cool. Add the gelatine, transfer to a bowl and leave to cool.

Raspberry cream: Simmer the raspberries with the sugar (20 min). Add the gelatine set aside from the syrup. Strain and leave to cool. Mix the (lukewarm) syrup with the raspberry puree.

When both creams start to set, add half of the whipped cream to each. Grease a mould with butter and fill in alternate layers. Leave to set for 20-30 minutes in the freezer. Remove from the mould. Enjoy!


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