Raspberry coulis 150 g raspberry puree 25 g sugar 8 g potato starch 1) Combine sugar and potato starch 2) Bring raspberry puree to the boil 3) Add dry ingredients off heat 4) Bring back to boil while whisking fervently 5) Pour into a bowl and cool completely in the fridge Rose and White Chocolate Bavarian Cream 120 g white chocolate - melted - - - 130 ml full cream milk 130 ml whipping cream 85 g egg yolks 45 g sugar (divided in two) 50 ml rosewater 4 gelatin leaves - softened in water - - - 350 ml whipped cream 1) Boil milk and half of sugar 2) Warm up cream just shy of a simmer 3) Whisk egg yolks and other half of sugar 4) Temper yolks with a little milk and return to saucepan 5) Cook until slightly thickened to custard consistency 6) Off heat, add cream, rosewater and gelatin. Whisk well. 7) Combine mixture with melted white chocolate - cool to room temperature, stirring from time to time 8) When cooled, fold whipped cream into the mixture and set aside. Raspberry glaze 150 g raspberry puree 225 g white pouring fondant 75 g glucose 4.5 gelatin leaves - softened in water 1) Combine fondant and glucose on a saucepan, bring to the boil 2) Add puree, bring back to the boil while whisking well 3) Add gelatin off heat, whisk well 4) Set aside to cool slightly Montage 1) Using a pastry bag and a 10mm round tip, pipe a layer of bavarian cream onto the half-sphere mould 2) Follow with a small spiral of coulis and a small disk of daquoise 3) Pipe a spiral of bavarian cream, then a spiral of coulis and a medium disk of daquoise. 4) Repeat step three and close the mould neatly with the largest disk of dacquoise 5) Freeze well before unmoulding 6) Glaze with raspberry glaze over a grill and place onto a cardboard cake round (may need 2 or 3 layers depending on the temperature of your glaze and cake) 7) Decorate to your heart's content