Ruby Raspberry Trifle

1. Bring the raspberry puree to a boil.
2. Hydrate the gelatin and add it to the hot mixture.
3. Pour the mixture over the chocolate and mix until emulsified.
4. Allow it to cool.
5. Whip the cream to soft peaks and fold it into the chocolate mixture.
6. Set it in a mold.

1. Bring water, puree, and sugar to a boil.
2. Add agar off the heat while stirring.
3. Cook for 1 minute.
4. Allow the mixture to set until firm, then blend until smooth.
5. Set it in the desired mold.
6. Once frozen, add it to the center of W2 Mousse.

1. Bring the raspberry puree and glucose to a boil.
2. Pour the mixture over the chocolate and mix until it is fully emulsified.
3. Allow it to cool.

1. Place all the ingredients in a food processor and mix until they are combined.
2. Bake at 165°C for 10-15 minutes, or until golden and crunchy.

1. Heat the cream with vanilla.
2. Once hot, add the chocolate.
3. Mix the eggs and sugar together.
4. Bake the mixture in greased and lined rings (using plastic wrap and foil) in a water bath.
5. Bake at 140°C for 12 minutes or until firm.

1. Blend all ingredients until smooth.
2. Add melted chocolate and mix.
3. Strain and add to the siphon gun.
4. Charge with 4 charger bombs.
5. Fill the takeaway cup 1/3 of the way (ensure the cup is pierced at the bottom).
6. Place in the microwave for 40 seconds on high.

1. Whip egg whites and vanilla until stiff.
2. Add castor sugar and whip for 2 minutes.
3. Fold in icing sugar.
4. Pipe the mixture and dry out in an oven at 80°C for 3 hours.
5. Let it cool and then use.

1. Bring sugar, puree, and water to a boil.
2. Hydrate the gelatin and melt it into the base.
3. Set the mixture in the desired mold.
4. Then use.

Assemble