- In the microwave, heat a portion of the raspberry puree to dissolve the previously softened gelatine.
- In a mixer, whip the cream. The texture should remain flexible.
- Add the remaining raspberry purée to the gelatinised raspberry purée, then add the sweetened condensed milk and sea salt.
- Add the whipped cream. Mix gently.
- Pour the mousse into the bottom of your serving glass and allow it to set in the refrigerator.
- Preheat the oven to 175°C/350°F.
- In a mixer, beat the egg whites to soft peaks and fold in the sugar and food colouring.
- Once you’ve achieved soft peaks, fold in the egg yolks with a spatula and then the sifted flour with cornstarch.
- Spread the biscuits 0.5 cm thick.
- Bake for about 10 minutes.
- Let them cool and cut into cubes.
Liquorice ivory Chantilly whipped cream
- The day before, heat the cream in a saucepan with the Zan liquorice candy to dissolve.
- Mix with a hand mixer and pour the hot cream over white chocolate.
- Mix well with a whisk and allow to cool overnight.
- Serve up the desired amount the next day.
- In a glass, top the raspberry mousse with mashed raspberries.
- Arrange biscuit cubes, then use a pastry bag with a no.10 star tip, and pipe on layers of the liquorice Chantilly cream.
- Garnish with raspberries.