Alexander Ilyukhin Russia
| Raspberry | 200g |
| Sugar | 25g |
| Glucopectine | 4g |
Raspberry, glucose syrup and trimolin pectine and warm at average power, mix intensively.
Cool at room temperature.
| Cream | 75g |
| Trimoline | 7,5g |
| Callebaut Cacao Butter CB | 75g |
Mix cream with trimoline and warm.
At the condition of viscosity.
Cool till 35 ° Celsius.
Mix with blender without air.
