Namelaka of raspberry chocolate & white chocolate and red fruit sorbet

Name: Namelaka of raspberry chocolate & white chocolate and red fruit sorbet
Ingredients: 8 g Gelatin powder; 40 g Water; 575 g raspberry chocolate; 625 g Unsweetened whipped cream; 310 g Whole milk; 15 g Glucose; White chocolate; Silikomart heart mold large; Raspberry powder; brittle chocolate; red fruit sorbet; honey cress; Silikomart heart mold small; decoration mask; chocolate hearts petit love; chocolate sponge cake

A delicious dessert with white chocolate and red fruit.

Perfect, for example, on the menu for Mother’s Day or Valentine’s Day.

Ingredients

8gGelatin powder

40gWater

575graspberry chocolate

625gUnsweetened whipped cream

310gWhole milk

15gGlucose

White chocolate

Silikomart heart mold large

Silikomart heart mold small

Raspberry powder

brittle chocolate

red fruit sorbet

honey cress

decoration mask

chocolate hearts petit love

chocolate sponge cake

Preparation

Soak the gelatin powder with the water and let stand for at least half an hour.
Melt the chocolate.
Heat the milk with the glucose.
Add the soaked gelatin.
Pour the milk with the glucose over the melted chocolate and blend smooth with a hand blender for a nice emulsion.
Add the unsweetened whipped cream and pour into the heart molds.
Chill in the refrigerator and then freeze.
Repeat this recipe once more, but now with white chocolate for the white chocolate hearts.

Using the heart-shaped decoration mask, sprinkle the red fruit powder onto the plate.
Place the thawed raspberry chocolate mousse in the center of the plate and two white ones on the crumble.
On the raspberry powder, place the crisp chocolate, red fruit sorbet, chocolate hearts, and the chocolate sponge cake.
Finally, insert a few sprigs of honey cress in between.