Raspberry

Mix the cold water and the gelatine powder together in order to make the gelatine mass.

Microwave until melted and transparent.

Store in portions.

Scale and melt to use in a specific recipe.

For preparing the raspberry mousse, mix the sugar and the raspberry puree.

Whip the GOLD CUP® CHANTY DECO and add the raspberry puree and the melted gelatine mass.

Melt the white chocolate with the cocoa butter and the red colouring for the coating.

Fill ¾ of the silicone mould with the raspberry mousse.

Add the raspberry filling* and a disc of almond sponge.

Fill the mould with the raspberry.

Put the mould in the freezer.

When frozen, dip the pastry in the red coating.

Spray some red coating onto the pastry with an airbrush.