There is something special about the combination of white chocolate and raspberry flavor. I love the sweet taste of white chocolate along with sweet and sour raspberries. In this pie they can take place in a no bake pie consisting of a crispy pie shell made on digestive biscuits, dreamy smooth white chocolate truffle and a sweet sour raspberry mirror.
Few ingredients, minimal effort, maximum enjoyment with crazy crazy results is really my cup of tea. If you can’t make a raspberry mirror for this pie, then it is just as good to top with fresh raspberries all over the pie. SO heaven!
If you like this type of recipe, where you do not have to make the detour via the oven and still get amazingly good results, you will LOVE my baking book “Bake without oven”. It is packed with 60 new recipes with everything from cakes, pastries, pies, cheesecakes, cookies and much more baked without oven. The book is out 30/4 but you can already pre-order it at a discounted price HERE.
The recipe is baked in a circular spring shape with a diameter of 20 cm, giving 6-8 generous pieces.
Ingredients (bottom):
10 digestive biscuits
75 g butter
Ingredients (white chocolate truffle):
450 g of white chocolate
2 cups whipped cream
grated peel from 1 lemon
Ingredients (raspberry mirror):
225 g frozen raspberry
juice from 1 lemon
1 dl powdered sugar
0.5 tsp agar agar powder or 3 gelatin leaves
Do this:
Mix the biscuits into a fine crumb in the food processor, with hand mixer or by hand by placing all the biscuits in a thicker plastic bag and tapping it with a rolling pin.
Melt the butter and mix together the biscuit crumbs into a moldable mass.
Push the biscuit mass into a pie mold with removable edges using the back of a spoon. Leave the pie mold in the refrigerator while you make the filling.
Chop the white chocolate and place in a heat resistant bowl.
Pour the whipping cream into a saucepan and just heat just until it is about to begin to cook.
Pour the hot cream over the chocolate, add lemon zest and stir to evenly beat. Pour the chocolate truffle into the pie shell and allow the truffle to solidify completely, at least 1 hour before you have fresh raspberries or raspberry mirror.
Cook the raspberry to the raspberry mirror in a saucepan along with the lemon juice until you get a raspberry puree. Sift the raspberry puree through a fine-mesh strainer to get rid of the cores.
Boil the raspberry puree together with powdered sugar and agar agar powder under constant stirring at medium heat for about 3-4 minutes.
Allow the raspberry mirror to cool before pouring it over the pie. Return the pie mold to the refrigerator until the raspberry mirror has cooled, at least 20 minutes before serving.
