Mirror Glaze Chocolate and Raspberry Bombe Recipe | Dr. Oetker

Ingredients

• 85 g Unsalted butter (room temperature)
• 85 g Caster Sugar
• 65 g Self-Raising Flour
• 20 g Dr. Oetker Fine Dark Cocoa Powder
• 1 Medium Egg (beaten)
• 35 ml Whole Milk
• 350 g Raspberries
• 1 Dr. Oetker Gelatine Sachet
• 4 Large Eggs (separated)
• 100 g Caster Sugar
• 150 ml Double Cream
• 5 g Dr. Oetker Madagascan Vanilla Paste (1 tsp)
• 200 ml Water
• 200 ml Double Cream
• 150 g Caster Sugar
• 50 ml Dr. Oetker Liquid Glucose
• 70 g Dr. Oetker Fine Dark Cocoa Powder
• 50 g Dr. Oetker 26% White Chocolate
• Dr. Oetker Ready to Roll Coloured Fondant Icing (red and green)