Ingredients
Raspberry Mousse
60 g / 2.11 oz Sugar
30 g / 1.05 oz Water
75 g / 2.63 oz Egg yolk
250 g / 8.79 oz Raspberry Purée
5 g / 0.17 oz Sheet Gelatin
125 g / 4.39 oz Whipped cream

Vanilla Chibouste
170 g / 5.99 oz Milk
30 g / 1.05 oz Sugar
110 g / 3.88 oz Egg yolk
2 ea Vanilla Beans
35 g / 1.23 oz Vanilla Cream Powder
10 g / 0.35 oz Sheet Gelatin
150 g / 5.25 oz Egg white
170 g / 5.99 oz Sugar

Preparation
Raspberry Mousse
Boil sugar and water to 121°C/250°F. Carefully add to the whipped egg yolk. Beat until the mixture is cold. Mix Raspberry Purée with the soaked and dissolved Sheet Gelatin. Add to the whipped egg mixture (pate a bombe) and fold in whipped cream.

Vanilla Chibouste
Mix 1/5 of milk with Vanilla Cream Powder. Boil the rest of the milk with sugar and Vanilla Beans.Mix all together and finally add the egg yolk. Pasteurise (84°C/183°F) the vanilla cream. Add the soaked sheet gelatin. Beat up the egg white together with the sugar and add to hot vanilla cream.

Setting
Place white sponge roulade into heart flexipan mold. Fill half with Raspberry mousse. Fill in vanilla chibouste and spread even. Place into freezer. Remove pastry from mold and with a chocolate spray gun, spray the pastry with white couverture coloured with red color.

Specialty Ingredients
#6929-299 HERO-Swiss RASPBERRY PURÉE
#90070 Sheet Gelatin
#90071 Vanilla Beans, Madagascar
#31350 FELCHLIN-Swiss VANILLA CREAM POWDER