Bonbons with Raspberry Curd and Blue Cheese Mousse

Chocolate shell

Melt the chocolate 99% (100 g) in a double boiler or in short microwave bursts, then cool it to 31–32 °C. Fill the bonbon molds, turn them over to form a thin shell, and chill for 10 minutes.

Raspberry curd

Heat the raspberry (100 g) with the allulose (30 g), blend, and pass the mixture through a sieve. Stir the egg yolk (50 g) into the berry puree, return it to the saucepan, and heat with constant stirring until thickened without boiling. Remove from the heat, stir in the butter (12 g), and cool.

Blue cheese mousse

Bloom the gelatin (2 g) in the water (10 g). Pour 30 g of the total cream 35% fat (84 g), heated almost to a boil, over the sugar-free white chocolate (42 g). Add the bloomed gelatin and stir until smooth, then combine with the dor blue cheese (25 g).

Whip the remaining cream 35% fat (54 g) to soft peaks and fold it into the cooled chocolate-cheese base. Fill the shells with raspberry curd and then mousse, chill for 1–2 hours, and seal the bonbons with a thin layer of chocolate. Store in the refrigerator.