Raspberry, Amaretto Praline

Bring the sugar, purée and glucose to the boil once. Mix the second quantity of sugar with the pectin and add it to the hot mixture, stirring. Heat to 104°C. Add the citric acid and leave to cool. Stir to a smooth consistency and fill the prepared moulds one-third full with the gelée.

Heat the ingredients to 33°C and blend with a Stephan mixer.

Thinly coat the mould with tempered Dark Fahey Couverture. Fill with the gelée and ganache. Leave to set overnight, seal and decorate as desired. Leave to set, then remove from the mould.