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1
Preliminaries: If the raspberry puree is frozen, defrost and bring to room temperature.
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2
Mix the gelatin and water to soften.
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3
Put egg yolks and granulated sugar in a bowl.
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4
Beat well with a whisk until it's pale yellow and smooth.
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5
Add milk little by little while beating.
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6
When it's well incorporated, transfer the mixture to a small pot.
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7
Cook over low heat for 5 to 6 minutes while mixing.
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8
Use a wooden or silicone spatula.
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9
If you don't keep mixing, the bottom and sides will solidify.
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10
When the custard has thickened, turn off the heat.
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11
Add the softened gelatin and mix well to dissolve.
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12
Strain the custard through a sieve into a large bowl.
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13
(This is to make it easier to combine with the cream.)
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14
Stir while suspending the bowl over a ice water to cool.
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15
Add the raspberry puree and kirsch to the custard and mix well.
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16
Move the rubber spatula from side to side and blend everything together completely.
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17
When it's well mixed, add the cream.
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18
Put the cream in another bowl and whip until it's airy and creamy.
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19
(It should fall in a thick stream from the whisk when you lift it up.)
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20
Add the whipped cream to the Step 8 mixture.
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21
Mix up from the bottom and from the sides with the rubber spatula to incorporate.
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22
It's easier to mix if you tilt the bowl a little.
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23
When it's well blended, pour into molds.
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24
Pour into molds, and chill until set in the refrigerator, about 3 to 4 hours.
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25
Optionally serve with fresh cream or berries.
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26
To remove the mold, dip the container in hot water for a few seconds and the contents will come out easily.
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27
I added a bit of extra gelatin so that it separate from the mold easily, but if you prefer a softer texture, you can reduce the gelatin to 7 g.
