Raspberry - caramel

Bring to the boil together and leave to cool.

Then transfer the mixture into the Pacojet or ice cream machine and churn into sorbet. 

Heat the sugar until you obtain a caramel with the desired colour. Quench the caramel with the cream. Mix in the diced butter. 

Mix everything and bring to the boil.

Pour into a wide tray and leave to set in the fridge.

Blend into a smooth gel and season with lemon juice.

Mix everything and bring to the boil.

Pour the cream over the chocolate-gelatin mixture. Homogenise with the stick blender.

Pour out on a tray (Gastronorm plate).

Leave to set.

Cut out rings of the desired size.

Mix and bake at 165°C (15 min).