Pistachio-Raspberry Mochi

Prepare the dough: mix the dough ingredients, cook them, and let cool. Knead and stretch the cooled dough thoroughly while wearing gloves and using vegetable oil.

Make the filling: heat the heavy cream until hot, add the chopped white chocolate, and blend with an immersion blender. Chill for 4-5 hours to set.

Combine the cream cheese, the prepared ganache (cream and chocolate), and finely ground pistachios.

Make the raspberry center: warm the raspberries and glucose syrup, then slowly whisk in the sugar mixed with pectin. Bring to a boil and simmer over low heat for 1 minute.