Ingredients

300 g white cake covering
600 g whipping cream (30% fat)
300 g raspberry flavour Frużelina®
50 g yolks
35 g sugar
20 g gelatin


 Method
Whip 500g cream, cream the yolks with the sugar, melt the chocolate. Boil 100g cream and dissolve in it 10g of gelatin previously soaked in cold water. Combine all ingredients and put part of the mousse into the mould. Then prepare the Frużelina® (10g gelatin dissolved in cold water, added to warmed Frużelina® ). Once Frużelina® is thus prepared, add to mixture in mould and mix thoroughly. Spoon on the remaining mousse mixture and chill.

Decoration

Decorate using whipped cream, Frużelina® and angelica frosted with sugar.