Soak the gelatin sheets in very cold water for 5 minutes, then drain the excess water.
In a bowl, add the raspberry chocolate, freeze-dried raspberries, drained gelatin, and very hot raspberry purée.
Leave it for a minute, then blend with an immersion blender until you get a smooth mixture, cool the composition down to 32 °C, then pour in the heavy cream and blend again with the blender.
Fill the cells of the desired silicone molds, refrigerate for 4-5 hours to set, and enjoy with cherry or raspberry sauce as desired! Bon appétit!
