Opal Raspberry Crumble

Heat the raspberry purée to approx. 40 °C, and at this moment add the sugar mixed with the Nh pectin .
Raise to a temperature of 98 °C, then add the lemon juice and the whole raspberries.

Place knobs of butter in a blender fitted with a paddle.
Add the Demerara sugar, almond flour, flour and salt.
Place on a tray in the fridge covered in cling film.
Leave to stand for at least 4 hours.
Cut into 2/3 mm cubes and cook at a temperature of 160 °C, ensuring that the final result is well dry.
Keep in an airtight container.

Heat the cream and dissolve the previously soaked gelatin leaves in cold water.

Pour over the chocolate in intervals, ensuring a proper emulsion.

Mix with the soft whipped cream at a temperature of 31/32ºC.

Measure out into glass containers with 30 g per unit of raspberry semi-preserve, and leave to stand rest at a temperature of 0/3 °C to allow the contents to set properly. This will prevent condensation from forming in the container.
Once set, measure out the chocolate Opal mousse at approx. 35 g per unit, and then insert a white chocolate Opal disk (4 cm) on the surface.
Leave to rest at a positive temperature of 0/3 °C.
Put approx. 10 g of crumble and ½ a raspberry on the top of the container.
Lastly cover the top of the glass container with tin foil, and apply a hot iron briefly to provide an optimum seal.