INGREDIENTS
1
Raspberries, Freeze dried
220 g
Liquefied egg white
200 g
Raspberry jam
300 g
Caster sugar
1
batch Chocolate ganache frosting
1
Frosting
300 g
Icing sugar, pure
300 g
Almonds, ground
75 g
Mineral water
4
drops Deep pink americolor gel food dye
2
sheets Edible gold leaf