Soak the gelatine in cold water.
Soak the gelatine in cold water.
Mix the QimiQ Whip, sugar, whole egg, vanilla sugar and melted butter in a pan.
Heat the ingredients to 80 °C and remove from the heat.
Squeeze the softened gelatine and add to the QimiQ mixture. Quickly stir in the raspberry puree.
Mix all the ingredients together using a stick blender.
Fill into a vacuum bag.
Chill overnight to 5 °C.
To use: Pour the mixture from the bag into a mixer. Whisk for approx. 2 minutes until required volume has been achieved.
For sliceable cakes - use 2.5 g gelatine for each 100 g fruit puree.
For mousse - use 1.25 g gelatine for each 100 g fruit puree.
For ice parfait - no gelatine required.