Balloons recipe by Fabrizio Fiorani


Alkermes syrup

Make a syrup with the water and the sugar.

Leave to cool in a blast chiller then add the liqueur.

Raspberry genoise

Beat the eggs and sugar together.

Add the flour, the butter and the milk to 45°C.

Spread on a SPV64 mat and sprinkle with raspberries.

Bake at 200°C for 7-9 minutes.

Remove from the oven and dip in the Alkermes syrup.

Blast freeze and cut to desired dimensions.

Light vanilla mousse

Whip the cream until glossy.

Boil the milk and vanilla.

Add the rehydrated gelatine.

Emulsify over the partially-melted chocolate with an immersion blender.

When the mixture reaches 35°C, add the semi-whipped cream.


Pour the vanilla mousse into a silicone mould, add some crunchy dark chocolate chips and fresh raspberries and finish with the genoise.

Blast freeze.

Demould and immediately glaze with the red cocoa butter.