Individual entrees with raspberry

Ingredients

12 round sand cookies

200g of fresh raspberries

250g of mascarpone

50g of icing sugar

1 coffee spoon of vanilla extract

100g of raspberry coulis

2 sheets of gelatin

A couple of mint leaves

Preparation

* Soften the gelatin in a bowl of cold water for 10 minutes.

*Mix mascarpone, icing sugar and vanilla in a bowl until you get a smooth and firm cream.

* Lightly heat a small part of the raspberry custard to dissolve the jelly, then mix with the rest of the custard.

* Place a short biscuit at the bottom of each small plate or on a plate.

* Place a layer of mascarpone cream on the biscuit, then add a small spoonful of coulis in the center.

*Cover with a second sand biscuit.

* Add a regular layer of cream on top.

* Gently pour the rest of the raspberry coulis on top to nap the entire top surface.

* Place in the fridge for at least 2 hours so that the remets cool.

* Before serving, garnish with a whole raspberry on top and a mint leaf.