Yoghurt and raspberry

Sponge:
1. Preheat the oven to 180ºC / 356º F.
2. Beat the eggs and sugar together until tripled in size, then gradually add the flour and salt. Spread the dough onto an oven sheet and bake for approximately 15 minutes.
3. Leave to cool, then cut using the cutter and set aside.

Mousse:
1. Soak the gelatine in cold water.
2. Mix the cream and gelatine in a saucepan and heat until dissolved. Leave to cool at room temperature, then mix the yoghurt in well. Leave to cool in the fridge.
3. Using an electric whisk, beat the cream and yoghurt mixture well. Set aside.
4. Beat the egg white and sugar together and gradually fold into the cream and yoghurt mixture, then set aside.

Filling:
1. Soak the gelatine in cold water.
2. Crush the raspberries.
3. Heat the water in a saucepan and mix the gelatine in well. Add the raspberries and sugar, then set aside to cool.

Assembly:
1. Fill the large cavities with mousse up to the mark. Close the lid.
2. Add the filling to the smaller cavities.
3. Freeze for 4 hours.
4. Remove from the mould and place on the previously made sponge.

Topping:
1. Soak the gelatine in cold water.
2. Mix the chocolate, water and cream together, then add the gelatine and heat until well dissolved. Leave to cool at room temperature.
3. After the mini mousses have been taken out of the freezer, place them on a rack and cover them with the prepared topping.