Blue Lagoon No-Bake Pie With Raspberry, Marshmallow and Chocolate

No-bake, three layered pie. Refreshing raspberry layer to cut through the sweetness of marshmallow mousse and a layer of white chocolate ganache.
I don't really know how to explain the whole Lagoon thing, other than I bought a bag of blue spirulina and haven't been able to stop using it in desserts. It mixes well with liquids, dyes chocolate without a problem and best of all- it's tasteless.

This recipe uses a 20cm, shallow tart/flan pan with a removable bottom.

Cookie crust:
150g oreo cookies (just cookies, filling scraped), blitzed to a powder
40g melted butter
30g melted dark chocolate

Raspberry layer:
300g fresh or frozen raspberries
40-50g sugar
1 teaspoon unflavoured gelatine

Marshmallow mousse layer:
100g white marshmallows
50g + 130g heavy whipping cream

Chocolate ganache layer:
100g good quality white chocolate
45g heavy whipping cream
food colouring or spirulina powder

Decorations:
Guylian seashells chocolates
Cookie crumbs

Mix melted butter, melted chocolate and crumbled (powdered) cookies together and press the crust into the pan. It will require a bit of elbow grease, you have to press the crust really well to keep it together. Use a heavy bottomed glass or a sturdy measuring cup to pack everything tightly.

Leave the crust in the fridge to set for 1-2 hours.

Put the raspberries in a saucepan together with 50ml of water and cook until softened and disintegrated. Pass the fruit through a fine sieve and extract as much pulp as possible.

Return seedless mixture into a saucepan and add sugar. Cook for 3-4 minutes until sugar dissolves and raspberry sauce thickens.

Pour 2 tablespoons of water into a small bowl and sprinkle gelatine over it. Let it bloom for a few minutes. Take the thickened sauce off the heat, add the gelatine into the saucepan and stir well. Don't heat the sauce again, leave it to cool enough to handle, but not so cold that the gelatine starts to set.

Pour the sauce into the chilled crust and carefully transfer it back into a fridge.

Pour 130g whipping cream into one bowl and 50g cream into another bowl. Add marshmallows to the second bowl.

Whip the cream into stiff peaks and set aside.

Microwave the marshmallows for 60-90 seconds to melt them completely.

Let the marshmallow mix cool down to room temperature and whisk it with whipped cream until everything is incorporated. The consistency should be thick, but pourable.

Finally, pour the mousse on top of the raspberry layer, leaving 3-4mm gap at the top for chocolate ganache. Chill in the fridge for 30-60 min.

Melt chocolate and cream in a microwave. Whisk well.

Prepare 3-4 small pots and pour 1 teaspoon of ganache into each pot.

Colour the big ganache batch dark blue. Then, colour each small ganache pot different shades of lighter blue, but remember to leave one pot untouched for some white accents.

You have to have everything at hand and work quickly on this step. Ganache will be pliable for a few minutes only, once it starts to set, it will just make a mess.

Pour the darkest blue ganache over the top and quickly, but carefully level it with a spoon. Drop drops of lighter blue and white ganache over the dark blue and use a toothpick to swirl it around.

Arrange cookie crumbs into a half moon to create a beach and press the crumbs lightly into ganache.

Add final details and leave the pie to set in the fridge for an hour.