Heart of raspberry mousse

1. Heat your coulis with the saffron and sugar, bring to a boil and let infuse for half an hour.
2. Soak the gelatin in plenty of cold water.
3. Whip the cream until it has the consistency of yogurt.
4. Once the mixture has boiled and infused, strain it.
5. Then bring the mixture to about 80°C and add the gelatin. Let it cool slightly, so the mixture just starts to thicken.
6. Mix a little bit of cream with the coulis to combine. Then fold in the rest of the cream and mix well.
7. Fill the desired molds and store in the freezer.
8. Take them out the next day and spray with red velvet spray.

1. Melt the chocolate au bain-marie.
2. Whip 250 grams of cream until it has the consistency of yogurt.
3. Soak 1 sheet of gelatin in cold water.
4. Heat the remaining 50 grams of cream and add the soaked gelatin.
5. Then add the mixture to your chocolate, which will cause it to split. Immediately add the egg afterwards.
6. Stir everything well until you have a nice smooth mixture, then combine with your whipped cream.
7. Transfer to a piping bag and let cool and set in the refrigerator.

1. Add everything cold and bring to a boil.
2. Pour onto an oven tray lined with butcher's foil and let cool. Then cut out into the desired shape.

1. Combine everything cold and heat to boiling point.
2. Let the mixture boil for 2 minutes and then pour it into a bowl or container.
3. Let set in the refrigerator and then blend in a blender or thermoblender.
4. Then put the mixture in a small piping bag or squeeze bottle.

1. Mix everything in the KitchenAid bowl.
2. Then whip at full power for about 5 minutes.
3. Afterwards, put the mixture into a piping bag, optionally with a nozzle.
4. Shape the meringue as desired.
5. Then dry them in a dehydrator or drying tower at 70°C for about 6 hours. If they are larger, a bit longer is needed.

1. Combine all the liquids and bring to a boil. Let simmer for half an hour.
2. Cut the apple into the desired shape or cut out, then vacuum seal with the cooled liquid.
3. Cook sous vide at 85°C for 15 minutes (if making small cylinders, otherwise a bit longer).
4. Then quickly cool in cold water and use a day later so everything is well infused.

1. Blend everything well with a hand blender or blender.
2. Fill a container for a Pacojet and place in the freezer.
3. Process once in the Pacojet to make sorbet.

Finish the dish with Aclla Cress® or apple blossom.