Organic ingredients for the raspberry jelly
- 170g good raspberry juice (e.g. Darbo)
- 100g water
- 3 sheets of gelatin
- 200g small raspberries
Preparation of raspberry jelly
Preparation of the raspberry jelly begins by heating raspberry juice and water in a saucepan. The liquid does not have to boil at all, it should be around 60-65 ° C to dissolve the gelatin in it.
While the raspberry juice is warming, soak three sheets of gelatin in cold water and let them soak for five minutes. Also prepare a ring cake or wreath shape (mine had a capacity of about 2.3 liters) by rinsing it with cold water and spreading the raspberries in it.
After the gelatin has swelled for five minutes, squeeze it out well and mix it with the warm liquid until it dissolves. Pour the raspberry juice straight into the Gugelhupf mold and put it in the fridge for at least one and a half hours. Tip: Make sure that the raspberries are not directly on top of each other or very close together (especially if you use very large raspberries) – otherwise the jelly in the gaps will be too thin and could tear easily later.
Organic ingredients for chocolate pudding
- 1250g whipped cream
- 250g sugar
- 1.5 tsp vanilla extract
- 4g salt (1 teaspoon table salt has 5-6g)
- 120g Valrhona (!!) cocoa powder *
- 200g water
- 13 sheets of gelatin
- 100g raspberries (as well as some raspberries & cherries to be served)
* The secret ingredient of this recipe. It gives the pudding its intense chocolate taste.
Preparation of chocolate pudding
After about 1.5 hours you can start preparing the chocolate pudding (even if the jelly is not yet firm at the time – the pudding has to cool down for a while before you can add it to the jelly).
Warms up whipped cream, sugar, vanilla extract and a pinch of salt in a large saucepan, stirring occasionally. Again, do not bring it to the boil, just warm up the liquid. Gelatin dissolves wonderfully from 50 ° C, but loses some of its gelling power even at temperatures above 60 ° C. That’s why the pudding works best with a thermometer. (If you do not have one, the liquid warms up a little rather than too much. If it has not become warm enough, you will notice this later, if the gelatin does not dissolve and then simply turn the heat up gently.)
In the meantime, heat 200g of water in a kettle and mix it with the cocoa powder to create a chocolate paste. Then add this to the top mix in the pot and mix the two well together. Also soak 13 sheets of gelatin in cold water. Make sure that you immerse each leaf in the water individually before placing the next leaf over it – otherwise it could happen that the middle leaves do not swell sufficiently.
Squeeze the gelatin well after five minutes and add it to the warm chocolate pudding liquid. Then stir well a few times until you notice that the gelatin has completely dissolved (depending on the temperature, this should be the case after a few seconds). Once this is done, pour the pudding into another bowl (preferably one made of glass or metal) so that it can cool down quickly. Also take a hand blender and puree the liquid for about 30 seconds (to kill any cocoa nuggets ;-).
Then go for the chocolate pudding in the refrigerator or (if you want it to be quick) in a water bath with lots of ice cubes so that it can cool down to around 22-23 ° C. Why is this necessary? Because it is still too hot for your raspberry jelly – and it would dissolve completely if you add the pudding to it too early. Regardless of whether you choose the fridge or the ice bath, stir the pudding well with a spatula every 15 minutes so that it cools evenly. It took me 25-30 minutes in the ice bath to get to 23 ° C. But if you don’t have a thermometer, just wait for it to feel cool and start to set.
Then the time has finally come when you can combine chocolate pudding and raspberry jelly. It is best to use a ladle to put the pudding in the ring cake mold. I know that pouring it directly in would go faster – but (depending on how firm your jelly is already) it can cause a small crater to form in it. If you want, you can sink a few raspberries into the chocolate liquid at the end (just dip them in briefly and let them come up again) – this will give you a little surprise later when you start cutting. 🙂 Let the pudding harden in the refrigerator for at least 6 hours (or preferably overnight) before you remove it from the mold.
Remove the chocolate pudding from the mold
Getting this chocolate pudding out of shape works easier than you might think at first glance. Promised! Simply fill a deep container (e.g. your kitchen sink) with warm tap water and immerse the Gugelhupf mold in it for a good five seconds to the edge. Important: not much longer – especially the raspberry jelly melts very quickly! Then place a flat serving plate on your form and put the pudding on it. Shake vigorously two or three times (jerkily downwards) and you should hear a sound that lets you know: the pudding is outside!
You see – not all that dramatic! The greatest difficulty is actually not toppling the pudding and getting rid of the shape, but to lift the shape off the plate. Because while this usually works quite well with normal Gugelhupf forms, Nordicware forms (i.e. the ones I used here for the pudding or back then for my Jewish apple wreath or Grandma’s fabulous Nutella ring cake) have the habit of twitching around a bit. Firstly, because they are quite massive and therefore significantly heavier than other shapes. On the other hand, because their serrations and edges are very attractive, but unfortunately they are not easy to grip. But where there is a problem, there is a solution and with my insider tip – two slightly moistened Wettex sponge cloths for the necessary extra grip – you are guaranteed to be able to lift it easily.
When everything is done, put the chocolate pudding with raspberry jelly back in the fridge. Despite his shakiness, he kept its shape with me for many hours (until it was cut and eaten 😉 and cut very nicely into pieces. By the way: If you care about beautiful pieces, make sure to cut them very sharply Use knives so that you can cut the raspberries without too much pressure.
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