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Ingredients: Raspberry Jelly: 300g Frozen Raspberries (about 220g of this will become puree) 3 sheets Gelatin 5g / 4x Strength Sweetener to taste 2-3 tbsp. water 250g Fresh raspberries (you need to set aside a few seeds for decoration) Base: 220g TK, CM, Biscuits 60g Butter 5g Freeze-dried raspberries (opc) Cream: 400g Cream cheese 300+100ml Cream 150g CM GM White chocolate 10g / 4x Strength Sweetener to taste 0 .5 cc. / Vanilla to taste 4 sheets Gelatin + 80g Pistachio paste (80g unsalted pistachios, 1.5 tsp coconut oil) 5g lyophilized raspberries / onion marmalade / onion marmalade