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Bisquit with raspberry mousse and popcorn
For 10 servings
300 g almond milk
145 g sunflower oil
5 g vanilla powder
300 g flower
40 g corn starts
15 g baking powder
250 g sugar
5 g salt
50 g lime juice
300 g raspberry purée
600 g Debic Vegan-Top
10 g pectin
50 g sugar
260 g water
345 g caster sugar (1)
74 g caster sugar (2)
30 g lemon juice
40 g raspberry puree
mix the almond milk with sugar add the sunflower oil an vanilla powder add the lime juice.
Ziff the flower, baking powder, corn starts and salt and combine both mixtures
Bring over in a round baking mold off 8 cm diameter an bake at 180°C
Mix the pectin with sugar
Heat half of the fruit puree until 50 °C and add the pectin blend whit a hand blender
Cook for 2 min add the rest of the puree to cool it a bit down
Whip the Debic Vegan-Top at medium speed till air
Mix the puree with the Debic Vegan-Top
Heat water with sugar (1) to 50°C add pectin mixed with sugar (2)
Heat to 85°C an add the lemon juice and the raspberries puree ,cover and refrigerate for 24 hours
Pipe the raspberry mousse in a round mold off 8 cm and freeze
heat up the glaze and dip the unmould frozen raspberry cakes into the glaze
decorate with popcorn
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