CARMA® Ruby Azalina & Raspberry Dessert

Cook together the milk, beetroot juice, sugar and egg yolk to 83°C. Remove from heat and add the softened gelatin. Pour over the melted couverture. Homogenize and let cool to 30°C, then fold in the whipped cream. Fill the mousse into silicone molds and freeze.

Combine yolks with sugar. Bring milk and cream to a boil, pour over the yolk. Bring all to a temperature of 80 - 83°C. Pour the mixture over the couverture. Combine well with a hand blender. Fill the cremeux into a piping back and reserve until further use.

Bring milk and cream to a boil, pour over the yolk. Bring all to a temperature of 75°C. Remove from heat and add the hydrated gelatin. Pour the mixture over the couverture. Combine well with a hand blender. Add the vanilla and yogurt, blend and the mixture one more time. Fill the cremeux into a piping back and reserve until further use.

Bring the puree, raspberry spirit, sugar and agar agar to the boil. Add the soaked gelatin and refrigerate.

Start whipping the egg whites. When they start to foam, slowly add the icing sugar, in three parts. Whisk until it has volume and the sugar is well incorporated. Pipe the mixture into small drops on top of a tray with baking paper. Bake at 150°C until dry.

Spread a thin layer of pre-crystallised CARMA® Couverture Ruby Azalina 40% on top of two acetate sheets (cut on the right size to fit around the heart shape form). Wait for the chocolate not to be sticking anymore, but still flexible, and place the sheet around the heart shape form and take to the fridge until it sets completely. Remove the acetate sheet from around the chocolate. Stick the two sides of the heart together with a small amount of tempered Ruby chocolate.

Place the CARMA® Ruby Azalina 40% chocolate heart in the center of the plate. Position the CARMA® Ruby Azalina 40% beetroot mousse inside the heart decoration. Spread slices of the strawberries on top. Place a bit of the raspberry jelly, CARMA® White Nuit Blanche 37% vanilla cremeux and CARMA® Dark Edelbitter 70% cremeux between the fresh strawberries. Finish by decorating with meringues and gold leaf.