Ingredients
180 g / 6.5 oz Chocolate crème anglaise
225 g / 8 oz Raspberry Purée
475 g / 17 oz Whipped cream
4 g / 6.5 oz Sheet Gelatin
600 g /21.5 oz Maracaibo Criolait 38%
500 g / 18 oz Milk
500 g / 18 oz Cream
150 g / 5 oz Sugar, granulated
240 g / 8.5 oz Egg yolks

Preparation
Soak the Sheet Gelatin in cold water. Make a crème anglaise with the last four ingredients, and add the chopped Maracaibo Criolait 38% to 170 grams of that mixture. Add the Raspberry Purée to this mixture. Whisk the mixture to create an elasticand glossy mixture. Fold the cream into the mixture when it has reached 45°C/113°F. Place in desired mold.

Specialty Ingredients
#28002 PONTHIER Raspberry Purèe
#31119 FELCHLIN-Swiss MARACAIBO CRIOLAIT 38%
#90070 Sheet Gelatin