Raspberry mousse with loose biscuits

“My name is Anna and the only thing I can only say with confidence is that I am an esthete.

I was fascinated with culinary already as a child and since then there have been total experiments. I was 5 or 6 years old when I was captivated by the magical process of baking Khachapuri by my mother and grandmothers and I have been preparing what I loved independently since I was 13 years old.

I am an amateur, in the full sense of the word, and I do not even know which category I would consider myself gourmets or just gourmands. For me it is uniquely an art that has both a constant audience and an appreciator.

Starting with the selection of healthy ingredients, from the preparation process - to the explosion of flavors is one of the most important steps and that is serving. Aesthetically delivering food I as a guest create a taste of anticipation and mood for adventure.

I believe that culinary is a continuous process of energy exchange.

Cooking gives me a great pleasure and I think the dish always reflects the energy of the cook and the love for each product. That’s why Grandma’s dish has a completely different taste. A taste that will never be forgotten. Perhaps this should be the goal of every cook, be amateur or professional - to refresh the unforgettable feelings in people associated with the sweetness of childhood.   - Anna Kuchava.

300 300 gr. Raspberry
80 80 gr. Powdered sugar
1 1 piece Gelatin plate
300 300 gr. 32% cream
1/2 1/2 piece Lemon juice
100 100 gr. Cold butter
65 65 gr. Brown sugar
140 140 gr. Flour
50 50 gr. Ground nuts, walnuts or almonds
1 1 piece Egg yolk
1/2 1/2 teaspoon Vanilla essence
1 1 рinch Salt
1/2 1/2 piece Lemon zest
step 1
Blend the raspberries and grate them on a sieve. Transfer to a saucepan with 40 grams of powdered sugar, add 1 teaspoon of lemon juice and simmer over low heat. Soak a plate of gelatin in cold water for 2-3 minutes, squeeze and add the raspberries. Open well with a hand spatula and bring to a boil, do not boil. Transfer the raspberry jam to a large bowl and refrigerate. Whip 300 grams of cold cream with a mixer until you get a creamy, light mass. Slowly add the remaining 40 grams of powdered sugar and pinch of salt. Mix the whipped cream with the well-chilled raspberry jam, with light movements. Store in the refrigerator for 30 minutes.
step 2
For loose biscuits, whip the cold butter in a mixer with the sugar. Add dry ingredients (flour, hazelnut powder, pinch of salt), celery and egg yolks. You will get pasta dough mass. Roll out the dough on a floured surface, give it a shape and wrap in wrapping paper. Refrigerate for at least 30 minutes.
step 3
Roll the dough to a thickness of about half a centimeter, cut out the desired shapes and bake in a preheated oven for 10-12 minutes at 200 degrees.
step 4
Transfer raspberry mousse into cups and garnish with biscuits, raspberries, almond flakes, or whatever you like.

How To Serve

Bon Apetitte!