1. Melt the Ruby chocolate and cocoa butter together to 40°C, then stir in the citric acid. 

2. Warm the sugar, trimoline #1 and raspberry puree to 110°C. 

3. Pour the hot syrup over the trimoline #2 and gelatine mass. 

4. Whip the mixture in a stand mixer until fully aerated but still warm. 

5. Fold the melted Ruby chocolate mixture into the whipped marshmallow base and mix well. 

7. Pipe into heavily oiled moulds and dust the surface with sugar. 

8. Leave to set overnight. Unmould the following day and toss in sugar to evenly coat.

1. Blanch the grapefruit peel three times, then set aside. 

2. Finely grind the Timut pepper and reserve. 

3. In a separate bowl, whisk together the sugar and yellow pectin. 

4. Combine the grapefruit puree, glucose syrup, blanched peels, and the pectin-sugar mixture. Emulsify with a hand blender until the peels are tiny specks. 

5. Bring the mixture to a boil and cook to 106°C. 

6. Remove from heat. Stir in the citric acid and ground Timut pepper. 

8. Dispense immediately into moulds using a warmed sauce funnel.

1. Unmould the grapefruit pate de fruit. 

2. Place the pate de fruit inside the cavity of the unmoulded Ruby marshmallows. 

3. Serve at room temperature for the best flavour and texture.