For the raspberry insert
- 250g of pureed "St Mamet" raspberries (more or less 2 tins)
-40g caster sugar
-2 sheets of gelatine
Mona Lisa biscuit
-40g butter
-100g icing sugar
-100g almond powder
-240g whole eggs
-110g egg whites
-20g sugar
-55g flour
Lychee foam
-100g white chocolate
-4g gelatine (2 sheets)
-250g "St Mamet" lychees (1 box)
-1 lime
-20g cornflour
-80g sugar
-70g egg yolk
-250g cream
White Mirror Glaze
-150 g caster sugar
-150 g glucose syrup (or clear honey)
-75 g water
-100 g cream 30% fat (or condensed milk)
-150 g white chocolate
-9 g gelatine 200 blooms (4 ½ sheets)