Philadelphia Tartlet “Rose and Raspberry

For the Philadelphia Tartlets “Rose and Raspberry”, first put butter crumbs in a freezer bag. Close the bag and crumble the contents completely with a rolling pin or your hands.Melt the butter, mix with the crumbs and vanilla pulp and press into 12 small molds (Ø 6 cm).

Mix Philadelphia, yogurt and lemon juice with electric hand mixer. Soak gelatine in 150 ml cold water for about 10 minutes. Add sugar and heat everything while stirring until the gelatine and sugar have dissolved. Stir briskly into the Philadelphia cream. Add the rose water.

Color 1/3 third of the mixture red with food coloring and raspberry sauce. Spread some Philadelphia cream on the molds. Spread some red cream evenly on each and cover with remaining Philadelphia cream. Chill in the refrigerator for about 2 hours.

Just before serving, use a pointed knife to loosen the cream from the edges and remove the molds by scraping them from bottom to top. Decorate the Philadelphia Tartlets “Rose and Raspberry” with raspberries and, if desired, with rose petals.

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