Method

Raspberry Jelly

1. Boil the raspberry puree and sugar
2. Bloom gelatin in cold water
3. Add gelatin to the boiled puree
4. Mix in fresh chopped raspberry
5. Pour onto silicon mat and freeze

Crunchy Biscuit

1. Melt the white chocolate
2. Mix in soft butter and rice crisp
3. With a rolling pin, flatten the mixture into a 2mm thick sheet
4. Chill in refrigerator

White Chocolate Mousse

1. Bloom gelatin in cold water
2. Bring milk to a boil then add dissolved gelatin
3. Pour mixture over chocolate and emulsify
4. Allow to chill then fold in whipped cream
5. Place a rectangle ring on top of a silicon mat
6. Pour ¾ of mixture into ring so it sits ¾ from the top
7. Freeze

Assembly

1. Remove mousse from freezer
2. Add one layer crunchy biscuit, then one layer of the raspberry jelly, then one layer of crynchy biscuit
3. Pour the remaining unfrozen mousse into the ring
4. Add one final layer of crunchy biscuit
5. Freeze

Chocolate Spray

1. Melt the chocolate and cocoa butter together
2. Add the red food colouring
3. Strain the mixture and put in spray gun

Mirror Glaze

1. Heat glucose and water to 117 degrees
2. Add gelatin
3. Pour mixture over white chocolate
4. Add food colouring
5. Strain the mixture and put in piping bag

To Finish

1. Cut the frozen log to the desired length
2. Spray the entire log with chocolate spray
3. Coat one side with mirror glaze
4. Place it on a plate
5. Cut tempered white chocolate square for both sides and a triangle for top