Forest Games

In the bowl of a stand mixer, dry-mix the granulated sugar with the egg whites. Add the raspberry purée (110 g), heated to 35°C, and begin whisking. Gradually add the previously rehydrated gelatin, melted at 85°C, and whip until you obtain a firm meringue. Add the second portion of purée (480 g) to the meringue and fold in the semi-whipped cream, stirring gently with a spatula.

In a bowl of the right size, mix the pectin with the granulated sugar.
In a small saucepan, heat the raspberry purée to 50°C. Once it reaches that temperature, add the pectin mixed with the sugar, whisking vigorously. Then add the frozen raspberries and cook until the mixture reaches 100°C.
Transfer the mixture to a large bowl, cover with plastic wrap, and chill to +4°C in a blast chiller set to positive mode.

In a double-boiler, make a caramel with the sugar, glucose, and water; separately, heat the cream to 85°C in the microwave. Then temper the caramel with the berry purée heated to 80°C. Add the egg yolks and cook the mixture to 82°C. Remove from the heat, stir in the previously rehydrated gelatin, and emulsify well with a mixer. Let cool completely and, if necessary, whip again in a stand mixer.

Pour 70 g of white chocolate brittle into a 14-cm-diameter ring mold, and level it with a spatula until the surface is smooth and even. Place an almond dacquoise disc on top of the brittle, and press down firmly with a cookie press.
Next, pour 150 g of raspberry compote over it. Freeze in a blast chiller set to negative temperature mode.
In a stand mixer fitted with a whisk attachment, whip the berry caramel until it reaches a soft consistency, then transfer it to a pastry bag.
Pipe 100 g of berry caramel onto the compote, smooth the surface with a spatula, and freeze.
Line a 16-cm-diameter ring mold with plastic wrap, and spoon 200 g of raspberry mousse into it. Insert the insert upside down (the crunchy layer should be on top of the dessert), pressing down firmly with your hands. Use a spatula to remove any excess and place in a blast chiller set to negative temperature mode. Once frozen, remove from the ring, glaze, and decorate as desired.
Serve at +4°C.

Mold: disposable molds, 16 cm in diameter