Sable Dough
• RedMan Unsalted Butter | 68328 | 125 gm
• RedMan Icing Sugar | 9793 | 70 gm
• RedMan Plain Flour | 1242 | 155 gm
• Deltas Fine Sea Salt | 58413 | 1 pinch

Raspberry Mousse
• Ravifruit Raspberry Puree | 50472 | 150 gm
• Ravifruit Lemon Puree | 50492 | 5 gm
• RedMan Fine Sugar | 1416 | 34 gm
• RedMan Gelatine Fish Powder | 63278 | 2 gm
• Grand Fermage Whipping Cream | 58611 | 121 gm

Milk Chocolate Mousse
• RedMan UHT Milk | 57095 | 60 gm
• RedMan Fine Sugar (A) | 1416 | 20 gm
• RedMan Yolk | 12088 | 2 no.
• Callebaut Milk Chocolate Couverture 33.6% | 67339 | 65 gm
• RedMan Gelatine Fish Powder | 63278 | 1 gm
• Grand Fermage Whipping Cream | 58611 | 68 gm

Raspberry Glaze
• Ravifruit Raspberry Puree | 50472 | 40 gm
• RedMan Gelatine Fish Powder | 63278 | 2 gm
• RedMan Neutral Mirror Gel | 66443 | 100 gm

**Method**
1. In a stand mixer, cream the butter and icing sugar with the paddle attachment.
2. Mix in the vanilla.
3. Mix in the dry ingredients until a dough forms.
4. Reserve half of the dough for the cheesecake.
5. Transfer the dough onto a baking paper and roll out to 3-4 mm in thickness.
6. Using the larger cutter, cut out the base and chill in the fridge or freezer until firm.
7. Once firm and chilled, bake in the oven at 165°C (fan) or 175°C (no fan) for 15 to 20 minutes until golden brown.

**Method**
1. Bloom the gelatine powder with 12 gm of cold water. Set aside for a couple of minutes before use.
2. Heat the purées and sugar until warm and sugar is dissolved (roughly 40°C).
3. Remove from heat, then stir in the gelatine until dissolved.
4. Whisk up the whipping cream till medium peaks.
5. Fold the cream into the raspberry mix in 3 parts.
6. Transfer the mousse into a piping bag, then fill directly into the silicon mould until half full.
7. Let set in the freezer for a couple of hours until firm before preparing the milk chocolate mousse layer.

**Method**
1. Bloom the gelatine powder with 6 gm of cold water. Set aside for a couple of minutes before use.
2. Combine the milk, sugar, and yolk in a pot and heat over a low flame until 85°C.
3. Mix in the chocolate until dissolved, followed by the gelatine.
4. Whip up the whipping cream until medium peaks, then fold it into the chocolate mix.
5. Transfer the mousse into a piping bag and pipe directly into the silicon mould over the raspberry mousse layer.
6. Let freeze for a couple of hours until completely frozen.

**Method**
1. Bloom the gelatine powder with 12 gm of cold water. Set aside for a couple of minutes before use.
2. Warm up the raspberry purée, remove from heat, then stir in the gelatine until dissolved.
3. Mix in the mirror gel and use immediately.

**ASSEMBLY**
1. Glaze the frozen mousse with the raspberry glaze over a cooling rack.
2. Place the glazed mousse over the sable base.
3. Decorate with some raspberries.
4. Let defrost in the fridge for an hour before serving.