Raspberry and orange tarts

Beat the cream until stiff and fold into the curd mixture. Divide the mixture between the 4 dessert rings and chill.

Puree the raspberries down to 16 berries and 2 tablespoons of sugar, then strain through a fine sieve. Warm 150 ml of the puree, squeeze out the red gelatine, dissolve it in the warm puree and let it cool.

Pour the cooled mixture over the tarts. Place 4 berries on each tartlet and chill for at least 3 hours, preferably overnight.