Raspberry-Cappuccino Bonbons

Crush the coffee beans, pour over the heavy cream, add the glucose syrup, and bring to the boil. Cover with plastic wrap touching the surface, steep for one hour, then strain. Replocate any weight lost to evaporation.

Reheat the cream to 80°C (176°F), add the white chocolate, and stir thoroughly until the chocolate is completely melted.

Pour the ganache into a piping bag and let it cool down to 30°C (86°F).

Combine the raspberry puree with the glucose syrup in a saucepan and warm to 30-40°C (86-104°F). Whisking continuously, rain in the sugar previously mixed with the pectin.

Bring to a boil and simmer gently over low heat for one minute.

Transfer the filling into a piping bag.

Once both fillings have cooled to 30-35°C (86-95°F), begin assembling the bonbons: first, fill the molds halfway with the jelly, then top with the ganache, leaving 1-2 mm space from the rim of the shell.