Balls in fruit jelly

Name: Balls in fruit jelly
Ingredients: White chocolate mousse; Fruit puree (Boiron); Sugar to taste; Kappa

We make these refined balls of white chocolate mousse in silicone sphere molds, coated with a shiny layer of fruit jelly.

Ingredients

White chocolate mousse

Fruit puree (Boiron)

Sugar to taste

Kappa

First make white chocolate mousse, pipe it into silicone hemisphere molds and freeze.
Make a jelly from fruit puree (Boiron) in various flavors and colors.
Always let a thicker puree reduce to yogurt consistency. Add sugar to taste and 8 grams of kappa per liter. Bring to a boil while stirring. Wait until the air bubbles have disappeared, then dip the frozen spheres into the warm jelly with a cocktail stick, so a nice thin layer forms around them.