CHERRY AND RASPBERRY CREAM
Warm the raspberry pulp at 40°C. Mix the dextrose, the inulin and the powder edd white inside the warmed pulp. Cook the water and the sugar at 120°C and pour it on the sugar mix and pulp, whip it using a mixer until the meringue will be solid. Melt the gelatin with a little of the raspberry and cherry pulp then pour it in the remaining pulp. Mix softly the pulp with the fruit meringue, finish adding the whipped cream.
RASPBERRY AND CHERRY GELATIN
Melt a little of the pulp with the sugar, the dextrose and the gelatin, and then mix it with the grated lemon peel and the remaining pulp.
SHINY RED ICING
Bring to a boil the water, the sugar, the glucose and the colour. Add the hydrated gelatin , mix it well and add the condensed milk. Pour the cocoa butter and emulsify very well. Leave to cool a night and then use it at 32/35°C
MASCARPONE CHEESE AND ALMOND CREAM
Do an infusion with the cream and the almond 24 H before the using. Filter the cream and blend the mascarpone cheese. Cook the water and the sugar at 121°C, then pour the yolks while they whip with the dextrose. Whip the filted cream with the mascarpone cheese. Add the melted gelatine and the almond dough to the pate a bombe. Add the whipped cream with the mascarpone cheese to the pate a bombe.
ALMOND AND CITRUS STREUSEL
Knead all the ingredients together and leave to cool in the fridge for a night. The day after grate the mixture and bake it using Pavoni round stainless steel bands XF7020 at 160°C for 15 minutes.