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–+ servings

Berry-licious Heart Cakes with Strawberry Coulis

Course: Dessert
Prep Time: 25 minutes
Cook Time: 3 minutes
Total Time: 28 minutes
Servings: 270 grams
Artfully plated dessert cakes enhanced by a pleasantly tart berry flavour.
Print Recipe

Equipment

  • Stove Top
  • Refrigerator

Ingredients

Cake

  • 200 grams sponge crumbs
  • 400 mL milk
  • 4 scoops A Shape It

Raspberry

  • 500 g raspberries
  • 4 tbsp caster sugur or to taste (70g)
  • 3 scoops A Shape It
  • 1 tsp ThickPlus

Strawberry Coulis

  • 1 punnet strawberries
  • sugar to taste

Instructions

Cake

  • Place milk and Shape It in a saucepan, bring to the boil, then simmer for 2 minutes.
  • Pour over cake crumbs and gently mix well.
  • Place a spoonful of the cake mix into the bottom of the mould.
  • Join two of the raspberry spheres to form a ball and place on top of the cake mix.
  • Place the remaining cake mix into the mould.
  • Smooth off top and repeat until all mixture used.
  • Cover and refrigerate until set.

Raspberry

  • Place all ingredients in a food processor and puree until smooth, scraping down sides as required.
  • Remove any seeds by passing through a sieve (refer to page 10).
  • Transfer to a saucepan, bring to the boil over medium heat and simmer gently for 2 minutes, stirring occasionally.
  • Pour into the prepared mould or container, cover with cling film or mould, lid and refrigerate until set.
  • Portion as desired and arrange on a plate or platter.

Strawberry Coulis

  • Puree together, then sieve to remove seeds.
  • Cover and refrigerate until ready to serve.

Notes

Hints & Tips
Try sprinkling your heart cakes with meringue dust!  Simply blend a couple of meringues until they form a powder, and store it in an airtight jar until you're ready to use it.