Mascarpone and White Chocolate Mousse on Raspberry Gelée

Melt the white chocolate in the microwave.

In a small pot, bring 150g of DESSERT AL MASCARPONE PER TIRAMISÙ to a boil, then pour it over the melted white chocolate and emulsify with a spatula until a shiny, uniform mixture is obtained.

Place in the refrigerator at +4°C with plastic wrap in contact, until completely cooled.

Rehydrate the gelatin sheets in cold water.

Heat 100g of raspberry pulp to 40°C, dissolve the rehydrated gelatin sheets in it, and then combine it with the remaining raspberry pulp.

Pour the raspberry pulp mixture into the bottom of the glasses and refrigerate for at least three hours to cool.

Place the remaining DESSERT AL MASCARPONE PER TIRAMISÙ (850g) in a stand mixer, well-chilled, add the white chocolate emulsion (also well-chilled), and whip with the whisk attachment for 3-4 minutes at medium speed.

On top of the raspberry gelée that has already set in the glasses, place 10g of vanilla crumble, and using a piping bag fitted with a star nozzle, pipe a dollop of white chocolate mousse.

Decorate with a raspberry and a mint leaf.