RING - RASPBERRY AND CHOCOLATE

Mix all the ingredients in a planetary mixer for 15 minutes.
Spread the mixture over a 40x60cm baking tray with parchment paper and bake at 200°C for 6-8 minutes

Gently stir sugar with egg yolks.
Mix milk and cream and bring them to a boil.
Pour 1/3 of it on the yolks and sugar mixture and mix.
Add the remaining milk/cream mixture and heat at 85°C. Continue stirring with a spatula to obtain a crème anglaise.
Remove from heat and mix with a hand blender.

Melt SINFONIA CIOCCOLATO FONDENTE 68% at 45°C and add it to the crème angalise previously cooled to 45°C and mix with a hand blender.
Add in 2 or 3 times the semi-whipped cream stirring gentily.

Add LILLY NEUTRO and SINFONIA LATTE 38% (previously melted at 40°C) to the crème anglaise and mix with a hand blender.

Warm the raspberry purèe at 75°C, add LILLY NEUTRO and emulsify using a hand blender.
Add SINFONIA CIOCCOLATO BIANCO previously melted at 40°C.
Add cold liquid cream and continue mixing.
Store the cream in the fridge.