GILLE cake

Bottom
Mix the cookies into crumbs. Melt the butter, let cool slightly and then pour over the cookies. Mix to a dough. Press the dough into a silicone mold, 16 cm or line a spring form with baking paper and press the dough into the bottom of the mold. Place in the freezer (if you don’t have that size mold, a slightly larger one is fine).

Raspberry panna cotta
Place the gelatin leaves in cold water for 10 minutes. Cook the raspberries until they become mushy. Strain through a fine-mesh sieve. Don’t forget to include what sits under the strainer. Heat the cream, 60 grams of raspberry puree, caster sugar and vanilla sugar in a saucepan until just below the boiling point. Remove the pan from the heat, shake off the gelatine leaves, add them to the pan and stir until they are thoroughly melted. Strain the panna cotta through a fine-mesh sieve to make sure there are no lumps of gelatin. Allow the panna cotta to cool slightly and then pour over the cake base. Leave in the freezer for about 5 hours.

Caramel mousse
Take a larger silicone mold (18 cm) or prepare a springform pan with baking paper in the bottom and cake plastic along the edge. Place the gelatine leaves in cold water for at least 10 minutes. Melt the chocolate over a water bath. Bring to a boil 1 cup of whipping cream. Pour the cream over the chocolate and mix until smooth. Add the gelatine leaves and mix well. Beat the egg yolks lightly by hand, fold in the chocolate a little at a time and mix well. Sprinkle some flake salt and mix. Whisk the remaining cream loosely. First, fold some of the cream into the chocolate mixture to keep everything at the same temperature and not cutting. Add the rest of the cream and mix gently. Take the cake base with the panna cotta out of the freezer and the pan, then place it in the larger pan.The cake base should now be at the bottom. Pour the mousse into the mold. If you have some smaller silicone molds, you can pour some of the mousse into them and use as decoration. Place the cake and any decorations in the freezer for about 6 hours, preferably overnight.

Mirror glaze
Place the gelatin leaves in cold water for at least 10 minutes. Boil water, granulated sugar and glucose to about 103 degrees. Pour the warm syrup into a bowl and add condensed milk. Shake off and add the gelatin leaves and mix with an immersion blender. Chop and add chocolate and jelly color and mix until everything is mixed together. Remove any bubbles that are on the surface with a spoon, you want no air bubbles at all in your glaze. Allow to cool to approximately 35 degrees. Take out the frozen mousse cake, take it out of the mold and pour over the glaze. Mix up some chocolate flakes and decorate the sides of the cake with the cake mix. Optionally decorate with small domes or other decoration of your choice. Set the cake in the fridge so that it thaws slowly, count on 4 – 6 hours.