Raspberry in all its glory!
Raspberry pastry cream
54g egg yolk
25g Sosa Gelcrem Hot
Mix all ingredients except chocolate and raspberry powder and bring to a boil.
Once boiling, remove from heat and whisk in chocolate and raspberry powder.
Leave to cool before use.
100g stock syrup
Cold mix all the ingredients together with a hand blender and blend until a smooth consistency is reached, leave for 30 minutes to hydrate and blend again.