Raspberry Cloud Dessert at Eliseo Gonzalez blog

Raspberry Cloud Dessert. At least 8 hours or overnight. Mix at the highest speed for 15 minutes, until stiff. Combine the raspberries, sugar, egg whites, lemon juice and zest in large bowl of electric mixer. Once set, remove from the mould and cut into desired shapes. Once voluminous and fluffy, transfer to a mould and immediately place it in the freezer to set. Dissolve the gelatin in 3.4 fl oz of hot water and set aside to cool. For a beautiful finish, you can add a few fresh raspberries on top of the meringue crumbs or drizzle some raspberry sauce over. Using a mixer, whip together the whipping cream, 1 tbsp sugar, and the vanilla. In a food processor blend together the frozen raspberries and 1/2 cup. Let stand until water is absorbed, about 5 min. Mound filling into pie shell. Gently fold in the whipped cream and almonds (reserve a few for garnish). Place the jelly into the bowl of a stand mixer and whisk for 40 minutes, scraping down the sides as needed. Line bottoms with parchment paper.

Gently fold in the whipped cream and almonds (reserve a few for garnish). Using a mixer, whip together the whipping cream, 1 tbsp sugar, and the vanilla. Combine the raspberries, sugar, egg whites, lemon juice and zest in large bowl of electric mixer. At least 8 hours or overnight. Mound filling into pie shell. Once voluminous and fluffy, transfer to a mould and immediately place it in the freezer to set. Dissolve the gelatin in 3.4 fl oz of hot water and set aside to cool. Let stand until water is absorbed, about 5 min. Once set, remove from the mould and cut into desired shapes. Line bottoms with parchment paper.

Strawberry Cloud Dessert

Raspberry Cloud Dessert Using a mixer, whip together the whipping cream, 1 tbsp sugar, and the vanilla. Dissolve the gelatin in 3.4 fl oz of hot water and set aside to cool. Let stand until water is absorbed, about 5 min. Gently fold in the whipped cream and almonds (reserve a few for garnish). Line bottoms with parchment paper. Mound filling into pie shell. Once voluminous and fluffy, transfer to a mould and immediately place it in the freezer to set. At least 8 hours or overnight. Place the jelly into the bowl of a stand mixer and whisk for 40 minutes, scraping down the sides as needed. Combine the raspberries, sugar, egg whites, lemon juice and zest in large bowl of electric mixer. In a food processor blend together the frozen raspberries and 1/2 cup. For a beautiful finish, you can add a few fresh raspberries on top of the meringue crumbs or drizzle some raspberry sauce over. Mix at the highest speed for 15 minutes, until stiff. Using a mixer, whip together the whipping cream, 1 tbsp sugar, and the vanilla. Once set, remove from the mould and cut into desired shapes.