EXOTIC FRUIT CREAM
Cook the Crème anglaise with the sugar, the cream and the yolk at 79°. Add the gelatin and pour all of the fruit pulps. Emulsify, shape and chill.
Melt a little of the raspberries pulp with the dextrose and the gelatin, add the mixture to the remaining pulp and pour it on the frozen fruit cream.
WHITE CHOCOLATE AND RUM BAVARESE
Emulsify the crème anglaise with the gelatin and the chocolate. Add the rum and when the mixture reach 25°C, add the heavy cream.
Melt the white chocolate and then add the pistachio dough and the crunchy masses.
SHINY RED ICING
Bring to a boil the water with the sugar, the glucose and the red colour. Add the hydrated gelatin, melt the mixture well and add the condensed milk. Emulsify very well. Leave to cool one night and use it at 32/35°C.