Chocolate and raspberry roulade

Whisk to a stiff meringue.

Sieve onto the meringue, fold in gently.

Mix.

Stir in, cover with cling film to prevent skinning.
Cool to 30°C.

Tip: the Mycryo mousse base can be stored in a refrigerator until required – when required warm the mousse base gently in a microwave stirring vigorously to create a smooth paste.

Tools: 2 rectangle sheets of acetate, a rolling pin and a small paring knife or roller cutter. 
Prepare a batch of precrystallised 811 dark chocolate. Ladle a small amount of prepared chocolate onto the top edge of one acetate sheet. Place the second acetate sheet on top of the chocolate. Using a rolling pin, smooth the chocolate flat between the sheets. Almost immediately score lines with a set of pastry wheels or the back of a paring knife through both acetate sheets to achieve individual rectangles – score small circles within the rectangles with the tip of a plain piping nozzle. Allow to set at 12ᵒC for at least two hours. When ready to use remove the top acetate sheet, using a palette knife remove prepared rectangles to decorate each slice of roulade. The chocolate will be very thin and shiny both sides – you can dust each rectangle with scarlet creative powder if desired.