Beat egg white and sugar until stiff. Heat 1/3 of the puree and add soaked gelatine. When the gelatine is dissolved, add the rest of puree. Fold in the soft peaked whipped cream and bring the mixture into a mousse.
50 g raspberry coulis
5 g lemon
10 g dessert gel
Bring raspberry coulis and lemon to the boiling point and then add the dessert gel.
CHOCOLATE CREAM (BROWN)
200 g butter cream Corman
100 g full fat milk
80 g sugar
60 g egg yolks
40 g dark chocolate Caraibe
Mix all ingredients except the butter. Beat the butter light fluffy using a kitchen aid with spatulas.
Add butter to the cooled off mixture.
Fill Dobla Petits fours with the chocolate cream.
Fill Dobla Petits fours with a layer of raspberry coulis and fill up the cups with raspberry mousse.
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