Yogurt Opal and raspberry

Raspberry semi-preserve

ingredients	preparation
215g raspberry puree 50g sugar 4,3g NH pectin 145g fresh raspberries 8g lemon juice	Heat the raspberry purée to approx. 40 °C, and at this moment add the sugar mixed with the Nh pectin . Raise to a temperature of 98 °C, then add the lemon juice and the whole raspberries.

Almond crumble

ingredients	preparation
100g butter 100g demerara sugar 100g almond flour 100g pastry flour 1g salt	Place knobs of butter in a blender fitted with a paddle. Add the Demerara sugar, almond flour, flour and salt. Place on a tray in the fridge covered in cling film. Leave to stand for at least 4 hours. Cut into 2/3 mm cubes and cook at a temperature of 160 °C, ensuring that the final result is well dry. Keep in an airtight container.

Opal yogurt mousse

ingredients	preparation
50g milk 4g gelatin leaves 350g yoghurt 475g slightly whipped cream 275g CHW-O35OPAL	Heat the cream and dissolve the gelatine sheets soaked in cold water. Gradually pour over the chocolate and emulsify properly. Mix with the semi-whipped cream at a temperature of 31/32 °C.

Assembly

Measure out into glass containers with 30 g per unit of raspberry semi-preserve, and leave to stand rest at a temperature of 0/3 °C to allow the contents to set properly. This will prevent condensation from forming in the container.
Once set, measure out the chocolate Opal mousse at approx. 35 g per unit, and then insert a white chocolate Opal disk (4 cm) on the surface.
Leave to rest at a positive temperature of 0/3 °C.
Put approx. 10 g of crumble and ½ a raspberry on the top of the container.
Lastly cover the top of the glass container with tin foil, and apply a hot iron briefly to provide an optimum seal.