Author Notes
This dessert in the hot summer time is very refreshing and light. I make it with sour cream instead of heavy cream because this way it’s a little tangy and light. I love the combination of raspberries, chocolate, coffee, and orange flavors.
It is also convenient and looks beautiful, to make this dessert in wine glasses.
You may assemble the layers how ever you like, and also make it with other berries.
It seems difficult, and a lot of steps, but when you make it ones, and master the technique, it is really easy.
—Kukla
Ingredients
- For the bottom and second layer
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• 2 pints fresh raspberries
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• 2 teaspoons powdered unflavored gelatin dissolved in 1/2 cup cold water
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• 1/2 cup supper fine sugar
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For the second layer
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• 1 1/2 cups sour cream
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• 3 tablespoons superfine sugar
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• 2 teaspoons pure vanilla extract
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• Zest of 2 oranges
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• 1 1/2 teaspoons unflavored gelatin dissolved in 1/2 cup cold water
- For the third and top layers:
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• 1 1/2 cups sour cream
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• 3 tablespoons sugar
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• 1 tablespoon the best quality cocoa powder
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• 1 tablespoon dark rum or Godiva liquor
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• 1 1/2 teaspoons Instant Espresso powder
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• 2 teaspoons unflavored gelatin dissolved in 1/2 cup cold water
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For the top layer
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• 1 pint fresh raspberries
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• 2 teaspoons unflavored gelatin dissolved in 1/2 cup cold water
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• 3/4 cup sour cream
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• 1/4 cup granulated sugar
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• 3 tablespoons liqueur, such as Framboise or other fruit (optional)
Directions
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In a blender or food processor puree 2 pints raspberries, and sugar.
Strain raspberry puree over a bowl through a fine sieve using a rubber spatula, discard seeds, sat aside.
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In a small sauce pan dissolve 2 teaspoons gelatin in 1/2 cup cold water, let it stay 5 minutes.
Then simmer it stirring until the gelatin is completely dissolved and it is clear.
Pour the worm gelatin in to the bowl with raspberry puree, and stir them together.
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Pour this mixture into 13-9-2-inches glass baking dish. Scatter same fresh raspberries. Cover with plastic; refrigerate until set, about 2 hours.
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To make the second layer: In a mixing bowl whisk sour cream and sugar, add vanilla extract and orange zest. Whisk until combined.
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Repeat the same process with gelatin and water, as for the bottom layer.
Combine with sour cream, vanilla and orange zest mixture and pour on top of now gelled raspberry layer.
Cover with plastic; refrigerate until set, about 1 hour.
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To make the third layer: In a mixing bowl whisk sour cream, sugar, cocoa powder, Espresso powder and rum or liquor until well combined.
Repeat the same process of dissolving blooming and heating the gelatin.
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Whisk the dissolved gelatin with the sour cream, cocoa, Espresso and rum mixture until well combined. Pour on top of the second layer, return to the refrigerator until set, about 1 hour.
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To make the top layer: In a blender or food processor puree 2 pints raspberries, and sugar.
Strain raspberry puree over a bowl through a fine sieve using a rubber spatula, discard seeds; add sour cream and liqueur, sat aside.
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In a small sauce pan dissolve 2 teaspoons gelatin in 1/2 cup cold water, let it stay 5 minutes.
Then simmer it stirring until the gelatin is completely dissolved and it is clear.
Pour the worm gelatin in to the bowl with raspberry puree and sour cream, and stir them together.
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Pour on top of the third layer, return to the refrigerator until set, about 1 hour.
Garnish with fresh raspberries and shaved chocolate.
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