Ingredients
Elder Gelée
140 g / 4.9 oz Elderberry purée
50 g / 1.7 oz Granulated sugar
3 g / 0.1 oz Pectin, yellow ribbon
20 g / 0.7 oz Lemon juice

Maracaibo Chocolate Mousse
2100 g / 3.5 oz Heavy cream 35%, liquid
100 g / 3.5 oz Milk
40 g / 1.4 oz Egg yolk
50 g / 1.8 oz Granulated sugar
250 g / 8.7 oz Maracaibo 65%
330 g / 0.7 oz Heavy cream 35%, whipped

Pistache Espuma
100 g / 3.5 oz Milk
400 g / 14.0 oz Heavy cream 35%, liquid
6 g / 0.2 oz Sheet Gelatin
50 g / 1.7 oz Powdered sugar
30 g / 1.0 oz Pistachio Paste

Pistachio Crumble
450 g / 14.0 oz Butter, unsalted, soft
500 g / 17.5 oz Granulated sugar
100 g / 3.5 oz Pistachio, chopped
500 g / 17.5 oz Pastry flour

Preparation
Elder Gelée
Warm up elderberry purée and lemon juice. Mix granulated sugar and pectin together. Add and cook until 100°C/ 212°F. Instead of elderberries, an optional puree such as Cherries or Raspberries can be used.

Maracaibo Chocolate Mousse
Whip egg yolk and granulated sugar well. Boil milk and heavy cream liquid. Mix together and reboil up to 85°C / 217°F (Cream Anglaise). Fold over the Maracaibo 65% and dissolve. Slowly incorporate the whipped cream.

Pistache Espuma
Lightly warm up milk, heavy cream liquid, powdered sugar and Pistachio Paste. Add dissolved Sheet Gelatin and mix well. Fill up in a Easy whip and press with two cartridges. Cool down in the refrigerator for about 30 minutes.

Pistachio Crumble
Mix all ingredients together just as long that you end up with a crumble mix. Place the crumble on a tray and place in the fridge. After 20 minutes crumble again by hand. Bake at 180°C/356°F till golden brown.

Setting
Fill up 1/3 Elder Gelée in glasses and let it set. By using a pastry bag, fill up Maracaibo Chocolate Mousse into the glasses. By using the Easy whip, pipe Pistache Espuma directly into the glasses. Cut out a white chocolate disc, brush with melted Edelweiss 36% and add some baked Pistachio Crumble and fresh pistachios on.

Decoration
Place chocolate sticks and fresh raspberry with Gold Leaves.

Specialty Ingredients
#28002 Ponthier Raspberry Puree
#31118 FELCHLIN-Swiss MARACAIBO 65%
#31125 FELCHLIN-Swiss EDELWEISS 36%
#31375 FELCHLIN-Swiss PISTACHIO PASTE
#90062G Gold Leaf Sheets
#90070SI Sheet gelatin Silver