Viral Monoportion Raspberry

Preparing the raspberry mousse:
Soak the gelatin in water. Bring the cream to a boil. Add the gelatin and stir. Add the chocolate and stir until dissolved. Whip 400g of heavy cream until ¾ full. Combine with the raspberry Delipasta and the chocolate-gelatin ganache. Pour the cream into silicone molds and freeze in a shock oven.

Preparing the crunchy glaze:
Heat the chocolate with cocoa butter to a maximum of 40°C. Remove the frozen raspberries from the molds and dip them in the glaze. After coating each raspberry, cover it with red suede. Place on the prepared 80 mm round cake pans.

Preparing the raspberry jelly:
Heat the Boiron raspberry puree with the Pannamous to approximately 85°C. Cool. Using a pastry bag, fill the cavity in the prepared raspberry with the jelly.