Raspberry and granola heart

Mix together and bake at ± 160°C for 20 mins. 

Mix together sugar, stabilizer and pectin NH. Add mixture to purees and egg yolks and cook to 85°C.
Cool to 40°C, add butter and mix well.

Boil cream, glucose and puree. Pour it over gelatine and chocolate. Mix well. Add whipped cream at 40°C.

Boil sugar, water and glucose to 105°C. Pour over rest of ingredients. Mix well. 

Use at 40°C. 

Whip egg whites with sugar. Fold in the egg yolks. Add cocoa powder, bake at 169°C for 10 mins.