Ingredients:
For the biscuit:
100 g flour
100 g sugar
3 eggs
1 sachet of baking powder
For the raspberry insert:
200 g raspberry puree
50 g sugar
4 g gelatin
For the chocolate mousse:
200 g dark chocolate
300 ml of full-fat liquid cream
3 egg yolks
50 g sugar
For the mirror glaze:
100 ml water
100 g sugar
100 g glucose
100 g white chocolate
7 g gelatin
Food coloring
Instructions:
Biscuit: Preheat the oven to 180°C. Whisk the eggs with the sugar until the mixture doubles in size. Stir in the sifted flour and baking powder. Roll out the dough on a baking sheet and bake for 10 to 12 minutes. Let cool and cut to the size of the pan.
Raspberry insert: Heat the raspberry puree with the sugar. Add the softened gelatin to the cold water. Pour into a smaller tin than the one used for the dessert and place in the freezer.
Chocolate mousse: Melt the chocolate. Whip the cream into whipped cream. Whisk the egg yolks with the sugar in a double boiler until the mixture thickens. Fold in the melted chocolate, then the whipped cream delicately.
Assembly: Pour some of the chocolate mousse into the mold. Place the frozen raspberry insert in the center, cover with the rest of the mousse, then the cookie. Place in the freezer.
Mirror glaze: Heat water, sugar, and glucose to 103°C. Outside
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