Dark Lesuk Raspberry Bonbon

Heat raspberry puree and first quantity of sugar to 60°C. Mix yellow pectin and second quantity of sugar and add slowly to the puree mixture. Heat to 100°C, then add the Himbeergeist and cool down quickly in a refrigerator. Stir again before piping into the prepared moulds.

Heat cream, raspberry puree, sorbitol, glucose and butter to 80°C and pour over Dark Lesuk. Combine well to a homogeneous ganache.