INGREDIENTS

Joconde biscuit

300 g eggs

200 g Vanoise icing sugar

200 g almond powder

60 g flour

40 g Delicious

400 g egg white

100 g sugar

Vanilla white chocolate mousse

500 g Vanoise whipping cream

40 g Vanoise gelatin mass

450 g Vanoise white chocolate

110 g egg yolk

110 g sugar

30 g water

2p vanilla pod

Raspberry filling

300 g Meister Maken raspberry filling

25 g Vanoise gelatin mass

Crunchy red fruit

250 g crunchy Marguerite red berries

Milk chocolate mousse

125 g sugar

50 g water

110 g egg yolk

350 g Vanoise milk chocolate

450 g whipping cream

30 g gelatin mass

Chocolate mirror glaze

PREPARATIONS

Joconde biscuit

1Mount the mixture of eggs, icing sugar, almond powder and flour.

2 Add the melted butter then the whipped egg whites with the caster sugar.

3Bake in a ventilated oven at 200 °.

Vanilla white chocolate mousse

1 Make a spray dough by cooking the sugar and water at 120 ° C.

2Pour over the yolks.

3 Add the gelatin mass, then the vanilla pods and the melted white chocolate, then gently add the lightly whipped cream.

Raspberry filling

1Heat the filling then add the mass of gelatin.

2Collect in a circle, cool down.

Crunchy red fruit

1Heat then spread on the Joconde cookie.

Milk chocolate mousse

1 Make a bomb batter by baking the sugar and water at 120 °.

2Pour on the yolk, add the gelatin mass then the melted milk chocolate then gently add the whipped cream whipped.

Chocolate mirror glaze

1Heat from 35 ° to 40 °.

Assembly and finishing

1Heat the crunchy red fruit and spread it over the Joconde cookie.

2Put the cookie in the freezer when it hardens.

3 Run the vanilla white chocolate mousse and put the raspberry insert after another Joconde cookie and put it in the cold, then fill the frame with milk chocolate mousse.

4Put the dessert in the cooling cell then unmold the dessert and glaze with the dark chocolate mirror glaze.

5Pour a few drops of colored frosting on the surface and then sweep the surface with a spatula.

6Decorate with Vanoise chocolate cover patterns.