My Sunny Valentine | Valrhona Chocolate

Ingredients

• 450 g Almond shortcrust pastry
• 415g Almond shortcrust pastry
• 145g CRUNCHY 50% ALMOND AND HAZELNUT PRALINÉ
• 25g COCOA BUTTER
• 270g OPALYS 33%
• 65g Crispy wheat flake cereal
• 2g Fleur de sel
• 500g Frozen Meeker raspberries
• 158g Raspberry juice
• 45g Sugar
• 6g Gelatin powder (220 Bloom)
• 30g Water for the gelatin
• 2 Meyer lemon segments
• 500g 100% Meeker raspberry purée
• 150g Egg yolks
• 188g Eggs
• 125g Sugar
• 1.5g Gelatin powder (220 Bloom)
• 7.5g Water for the gelatin
• 200g Butter
• 240g 100% Femminello lemon purée
• 6.5g Gelatin powder 220 Bloom
• 4g Lemon zest
• 240g OPALYS 33%
• 40g COCOA BUTTER
• 32.5g Water for the gelatin
• 400g Heavy cream 36%
• 565 g Viennese sponge
• As needed RASPBERRY INSPIRATION
• As needed BLOND DULCEY 35%