Raspberry mousse


  1. In the microwave, heat a portion of the raspberry puree to dissolve the previously softened gelatine.
  2. In a mixer, whip the cream. The texture should remain flexible.
  3. Add the remaining raspberry purée to the gelatinised raspberry purée, then add the sweetened condensed milk and sea salt.
  4. Add the whipped cream. Mix gently.
  5. Pour the mousse into the bottom of your serving glass and allow it to set in the refrigerator.




  1. Preheat the oven to 175°C/350°F.
  2. In a mixer, beat the egg whites to soft peaks and fold in the sugar and food colouring.
  3. Once you’ve achieved soft peaks, fold in the egg yolks with a spatula and then the sifted flour with cornstarch.
  4. Spread the biscuits 0.5 cm thick.
  5. Bake for about 10 minutes.
  6. Let them cool and cut into cubes.


Liquorice ivory Chantilly whipped cream


  1. The day before, heat the cream in a saucepan with the Zan liquorice candy to dissolve.
  2. Mix with a hand mixer and pour the hot cream over white chocolate.
  3. Mix well with a whisk and allow to cool overnight.
  4. Serve up the desired amount the next day.




  1. In a glass, top the raspberry mousse with mashed raspberries.
  2. Arrange biscuit cubes, then use a pastry bag with a no.10 star tip, and pipe on layers of the liquorice Chantilly cream.
  3. Garnish with raspberries.