Ruby chocolate mousse

1. Soak the gelatin in ice-cold water. 

Mix the stock with the water.

1. Mix the mixture with the whipped cream to make a mousse.
2. Put the mousse in the heart-shaped mold and freeze.

1. Remove the greens from the fennel bulb and save for decoration.
2. Shave the fennel thinly using a mandoline.
3. Pour the bottle of beet juice over the fennel and heat together with the star anise and sugar to boiling point. Let it infuse gently. Strain the beet and fennel jus and let cool.

1. Soak the gelatin in cold water.
2. Heat water, sugar, and condensed milk to boiling point. Remove from the heat.
3. Dissolve the gelatin in the warm mixture.
4. Pour the warm mixture over the chocolate and stir gently until homogeneous.
5. Pour the mixture through a sieve and divide into 3 parts.
6. Color 1 part with white coloring, 1 part with a little red, and 1 part with more red.