Soak the gelatin sheets in very cold water for 5 minutes then drain excess water.
In a bowl, add the chocolate with raspberries, lyophilized raspberries, liquid leak gelatin and very hot raspberry puree.
Leave for a minute then pass with a vertical blender to a homogeneous mass, cool the composition to temperature 32 C, then pour the sweet cream and pass again with the blender.
Fill the cells of the desired silicone shapes, put in the refrigerator for 4-5 hours to stabilize and enjoy the desire with cherry sauce or raspberries!
Enjoy your meal!
