Snowball with Raspberries and Raspberry Rhubarb

Snowball

1. Pour 1,100g raspberry puree into small spherical silicone molds and freeze. Melt 125g white couverture in a water bath, soak the gelatine in cold water, whip the cream until it is creamy and stiff, beat the egg and white wine in a water bath, when the mixture is frothy and warm, add the pressed gelatine. Then add the liquid couverture and the raspberry brandy and mix everything into a smooth mixture. Let cool a little and fold in the whipped cream. Pour the finished mousse into silicone hemispherical molds, smooth it out and press the frozen raspberry balls into the middle. The surface must be smooth so that the balls can be put together well later. Place the silicone molds with the mousse in the freezer. Save some mousse for assembling the balls. When the hemispheres are frozen, press them out of the mold and use the saved mousse to put two halves together to form a ball. Put the balls back in the freezer. Melt 200g couverture and 30g cocoa butter in a water bath. Put on rubber gloves, take the balls from the freezer, dip them in the couverture and roll them between both hands so that a thin layer of couverture is wrapped around the mousse.

Raspberry rhubarb

1. Peel the raspberry rhubarb (cellar rhubarb), cut one part into pieces and the other part into cubes. Using a little water and sugar, cook a stock from the skins and the sections. Pass through a sieve and steam the rhubarb cubes in the stock at a low temperature, they should still have a bit of bite. Then steam the rhubarb pieces in the stock. Finally, reduce the rhubarb stock and use it to marinate the rhubarb cubes and pieces. Marinate the raspberries with 1 teaspoon raspberry puree. Make a sorbet with the rest of the raspberry puree.