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Ingredients

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• 12 Portions

• Raspberry Mousse Centre

  • 500ml Whipping Cream (35.1% Fat)
  • 65g sugar
  • 2 leaves of gelatine
  • 100ml raspberry puree

• Almond Jaconde Sponge

  • 75g almond powder
  • 75g icing sugar
  • 20g flour
  • 2 eggs
  • 15g sugar
  • 60g whites
  • 15g butter

• Tempered White Chocolate Discs

  • 200g white chocolate, roughly chopped
  • 2g cocoa butter

• Raspberry Jelly Centres

  • 2.5 leaves gelatine
  • 100g raspberry puree
  • 50ml water
  • 30g sugar

• White Chocolate Yoghurt Glaze

  • 200g natural yoghurt
  • 150g Whipping Cream (35.1% Fat)
  • 75g glucose
  • 2 gelatine leaves
  • 100g white chocolate, roughly chopped

• Cream Cheese Mousse

  • 70ml milk (3.5% Fat)
  • 50g sugar
  • 80g egg yolks
  • 4L gelatine
  • 250g cream cheese
  • 350ml Whipping Cream (35.1% Fat)

• Assembly

  • Freeze dried raspberries
  • Dried rosebuds or petals