Casper

Biscuit with extra virgin olive oil and vanilla

Blend all the ingredients, spread out on a 60x40 baking tray and bake at 210°C until golden brown.

Yuzu mousse

Whip the cream and refrigerate. Heat the milk and juice, then add the gelatin mixture. Emulsify over the partially melted chocolate. When the ganache reaches 35°C, add the cream. Pour into the PX43124 Casper moulds.

Raspberry gel

Blend all the ingredients together. Let rest for 10 minutes, then blend again until desired consistency. Store in a piping bag.

Custard cream

Heat the liquids to 40°C. Mix the dry ingredients and add the liquids. Emulsify. Bring the mixture to 80°C, then add the egg yolks and vanilla. Pasteurize and cool.

Procedure:

Cut the extra virgin olive oil biscuit into 2 cm diameters. Pour a generous portion of the raspberry gel and vanilla cream. Freeze. Pour the yuzu mousse (you can substitute other citrus juice), smoothing the inside to reveal the details. Insert the frozen inside and smooth the inside. Freeze in a blast chiller, then drizzle with white cocoa butter and finish with silver leaf.