In a saucepan, heat the
raspberry puree to 40°C then
sprinkle in the mixture of pectin
NH and sugar.
Bring the mixture to the boil for
1 minute then remove from the
heat and add the gelatine mass.

Melt the chocolate to 45°C.

Boil the milk and make a ganache with the chocolate.

Half whip the cream and mix with the ganache at 50 C.