Cafe de Paris Raspberry Shortcake

CAFÉ DE PARIS RASPBERRY SHORTCAKE

1 GENOISE
2 CUP OF FRESH RASPBERRY
2 TABLESPOONS OF SUGAR
1 CUP OF HEAVY CREAM, WHIPPED
2 LEAVES OF GELATINES OR 1 SMALL BAG OF GELATINE POWDER

TAKE 1 CUP OF RASPBERRIES AND BLEND IT WITH ONE TABLESPOON OF SUGAR. MIX UNTIL YOU HAVE A PERFECT PUREE. WHIP YOUR HEAVY CREAM WITH THE OTHER TABLESPOON OF SUGAR TO MAKE IT REALLY FIRM. COMBINE YOUR MIXTURES TOGETHER. ADD A LITTLE BIT OF COLD WATER TO THE GELATINE UNTIL IT GETS SOFT AND READY TO BE USED. ADD THAT TO YOUR OTHER MIXTURE AND LET IT SIT FOR ONE HOUR IN THE REFRIGERATOR.

SLICE THE GENOISE HORIZONTALLY AND STUFF IT WITH THE RASPBERRY MIXTURE. ADD SOME FRESH RASPBERRIES, ALSO. SPREAD MIXTURE AROUND THE SHORTCAKE AND ON TOP. PUT IT IN THE FREEZER FOR ONE HOUR.

GDA Cooking - February 2, 2012