Raspberry and rose squares

These raspberry squares are incredibly delicious and not excessively sweet. A perfect picnic dessert! For the « no cook » version, replace the shortcrust pastry with a Graham cracker crust.
Raspberry coulis
- 2 cups raspberries (set aside ½ cup for the assembly)
- 1 Tbsp lemon juice
- ¼ cup sugar
- ½ Tbsp tapioca starch or cornstarch
Shortbread
- 2½ cups all-purpose flour
- ½ cup sugar
- ¼ tsp salt
- 1 cup un-salted butter, melted
Cheese garnish
- 2 cups very cold 35% whipping cream (set aside ¼ cup)
- 1 gelatin sachet
- ½ cup sugar
- 1 Tbsp vanilla extract
- 2 tsp rose water
- 375g cream cheese, room temperature
- 1 cup melted white chocolate, room temperature
Raspberry coulis
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1
Set aside about ½ cup raspberries for assembling the squares.
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2
Put all the coulis ingredients into a pan, bring to a boil on high heat and continue cooking, stirring constantly, until the coulis adheres to the back of the spoon.
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3
Using a spatula, press the preparation through a strainer to remove any seeds (makes about ¾ cup coulis).
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4
Pour into a squeeze bottle or a glass jar and allow to cool completely in the refrigerator.
Shortbread
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1
Lightly oil a rectangular 9 X 13 mold and line it with parchment paper, taking care to leave an excess band of paper which will facilitate the unmolding of the squares.
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2
Preheat the oven to 350°F and place the grill in the center.
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3
Mix the dry ingredients in a large bowl, then incorporate the melted butter until a homogeneous dough is obtained.
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4
Press the shortcrust pastry into the bottom of the mold making an even base, using a fork, perforate the dough generously.
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5
Cook the crust for 30 minutes in the oven then let cool completely. Set aside.
Cheese garnish
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1
Pour ¼ cup cream into a small pan and sprinkle gelatin on the cream. Melt the gelatin on low heat. Remove from the heat and set aside.
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2
Whisk the cream and the sugar in a cold mixing bowl until firm peaks form. Transfer the whipping cream into another bowl and set aside.
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3
Using the same mixing bowl, beat the cream cheese until it becomes smooth.
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4
Add the cream and gelatin mixture, melted white chocolate, vanilla and rose water, and continue to beat until all the ingredients are well combined.
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5
Using a spatula, delicately incorporate the whipping cream into the cheese and white chocolate preparation, without mixing excessively.
Assembly
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1
Pour half the garnish on the crust, garnish using the reserved raspberries. Cover the remaining garnish.
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2
Squeeze the coulis on the squares using the bottle or dip a chopstick or a butter knife into the glass jar, to draw a pattern.
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3
Cover with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
Service
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1
When ready to serve, slide a knife around the mold, then extract the excess band of parchment paper in order lift the squares. Place on a cutting board.
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2
Reheat the knife blade under hot water, cut squares or rectangles to the size of your choice, taking care to clean the knife after each incision, reheating whenever necessary.