Bring the raspberry puree and milk to the boil and infuse with vanilla pod

Pour the raspberry mix over the chocolate and cocoa butter. Mix to form an emulsion.

Allow the mixture to cool to 35˚c then fold in the semi whipped cream

line the base of a square frame 24x24x5cm with a fine sheet of raspberry sponge.
line the tin with the mouse and let it set in the fridge or freezer.
remove from the frame and cut in to 20 triangle slices.

Warm whipping cream #1 with the milk and glucose

Bring to the boil and add the gelatine

Pour the liquid over the RB2 Ruby chocolate and emulsify with an immersion blender

Add the cold whipped cream #2 and blend again

Cool quickly and refrigerate overnight - whip when needed to obtain a smoother texture

Cream the butter and sugar together

Add the eggs a little at a time and add the vanilla

Fold in the sieved flour, raspberry pieces and raspberry flavour

Spread on to a silicon mate and bake for 15-20 min on 170c

Cool and cut to the size of 24x24cm

Place in a piping bag with a star nozzle and pipe on top of each mousse slice.
Decorate with dark chocolate curved chocolate and crispearls