Mazurek with coconut cream and raspberry jelly

Ingredients for a 35×11 cm baking tin:

Cake:

• 150 g wheat flour 450
• 100 g extra butter 82%
• 50 g powdered sugar
• 1 egg yolk
• pinch of salt

Raspberry jelly:

• 300 g fresh or frozen raspberries
• 2 tablespoons of sugar
• 1 flat teaspoon of potato flour
• 1 teaspoon of gelatin

Coconut cream:

• 100 g white chocolate
• 300 ml Kara coconut cream 23-26%
• 3/4 teaspoon gelatin + 2 tablespoons cold water or agar

1. Quickly knead the shortcrust pastry ingredients and roll them out until no larger than the pan. Transfer to the pan and smooth. Chill for 40 minutes and bake with the weights for 15 minutes in an oven preheated to 190°C. Remove the weights and bake for another 10 minutes. Let cool.
2. Pour water over the gelatin and set aside for 10 minutes. Place the raspberries in a pot with sugar and heat until they release their juices. Strain through a sieve. Bring the pulp to a boil again. Add the cornstarch and water and stir vigorously. Cook for about 1 minute. Remove from the heat and add the swollen gelatin. Stir the gelatin mixture and set aside to cool.
3. Soak the gelatin and set aside for 10 minutes. Heat the KARA cream until it begins to simmer. Remove from the heat, then add the chocolate and gelatin. Mix thoroughly and let cool.
4. Pour the jelly over the shortcrust pastry base and chill until set. Pour in the coconut cream, chill until set, and garnish with raspberries, coconut leaves, and mint.