Valentine's dessert with white chocolate and raspberry mousse

Name: Valentine's dessert with white chocolate and raspberry mousse
Ingredients: 150 g White chocolate; 250 g Whipped cream; 8 units.items Gelatin sheets; 200 ml Full-fat yogurt; 100 g Granulated sugar; Cointreau; 30 g Granulated sugar; 225 g Raspberries; White velvet spray; 2.5 units.items Gelatin sheets; 300 g Sugar; Lemon juice; 300 ml Water; 15 units.items Gelatin sheets; Silicone mold Ti Voglio Bene; 150 ml Whipped cream; Red coloring; 1 units.items can of condensed milk; Raspberries; Brownie base; Rose petals; 735 g White chocolate

A pillow of white chocolate mousse with a heart of raspberry mousse inside, finished with a mirror glaze.

Ingredients

150gWhite chocolate

250gWhipped cream

8units.itemsGelatin sheets

200mlFull-fat yogurt

100gGranulated sugar

Cointreau

White velvet spray

Silicone mold Ti Voglio Bene

Brownie base

30gGranulated sugar

225gRaspberries

2.5units.itemsGelatin sheets

Lemon juice

150mlWhipped cream

300gSugar

300mlWater

15units.itemsGelatin sheets

Red coloring

1units.itemscan of condensed milk

735gWhite chocolate

Raspberries

Rose petals

Preparation

Soak the gelatin sheets in cold water.
Whip the cream with the sugar to yogurt thickness.
Melt the white chocolate au bain-marie.
Heat a splash of Cointreau and melt the squeezed gelatin sheets in the warm liquid.
Add the Cointreau to the white chocolate and remove from the heat.
Add the full-fat yogurt and mix until smooth.
Then fold the whipped cream into the mixture and mix until well combined.
Fill the cushion molds with the mixture using a piping bag.
Cut the brownie base to size and press it on top of the mousse. Press firmly to remove all air bubbles.
Place in the freezer until the mousse is completely set.
Remove the mousse from the mold and spray with the white velvet spray.
Let thaw further in the refrigerator.

Soak the gelatin sheets in cold water.
Puree the raspberries with an immersion blender.
Bring the raspberry juice to a boil with the sugar and some lemon juice.
Remove from the heat and add the squeezed gelatin sheets. Let cool to 40°C.
Meanwhile, whip the cream to yogurt thickness and combine the two.
Using a piping bag, pipe the mixture into the heart molds.
Place in the freezer until firm.
Remove the hearts from the molds and glaze with the mirror glaze (see step 3).
Place the hearts on/in the cushion and let them thaw completely.

Soak the gelatin sheets in cold water.
Bring the sugar, water, and condensed milk to a boil.
Dissolve the squeezed gelatin sheets in the mixture.
Pour the warm mixture over the white chocolate and stir until a homogeneous glaze forms.
Color the glaze with the red food coloring to the desired shade.
Pour the glaze over the frozen hearts. Repeat if necessary for a double layer.