Recipe

• 1) Mix Yogurt Resin and Passion fruit puree
  2) Add the pre-soaked gelatin( 1:5)
  3) Whip DB whipping cream with Cointreau until 70%
  4) Fold 2) + 3)
  5) Place the sponge sheet on 18cm diamter mousse ring and spread Raspberry jam
  6) Fill with Yogurt mousse and place sponge sheet again in the middle and spread raspberry jam again and fill yogurt mousse
  7) Set in the freezer for 2 hours and glaze Glagel + Rasberry puree on top