Raspberry Shell Pastry

Heat the raspberry puree to 40°C. Mix the sugar with the pectin, pour it into the warm puree while stirring constantly. Bring to a boil, cook for 1 minute until thickened, let cool, and transfer to a piping bag.

Bloom the gelatin in cold water. Heat half of the cream (100 g) without letting it boil, and dissolve the bloomed gelatin in it. Pour this mixture over the white chocolate (broken into pieces) and room-temperature cream cheese. After 5–10 minutes, blend with an immersion blender until smooth.

Add the second half of the cold cream (100 g) and blend again. Cover with plastic wrap pressed directly onto the surface and refrigerate for 8–10 hours. Whip the chilled ganache with a mixer until light and fluffy.

Melt the cocoa butter and white chocolate to 45–50°C. Add the food coloring and blend with an immersion blender. The optimal working temperature for spraying is 38–40°C.