Framboisier Dessert

Cottage cheese and mascarpone mousse 68.6% : cottage cheese 32.7% (pasteurized skimmed milk, pasteurized cream, milk protein, lactic ferments), cream (cream, stabilizer : carrageenan), mascarpone 22.3% (milk cream, acidity regulator: citric acid), wheat glucose syrup in powder, sugar, water, beef gelatine.

Biscuit 17.7% : liquid sugar (sugar, water), sponge cake preparation (sugar, wheat flour, wheat starch, skimmed milk in powder, raising powder (disodium diphosphate E450i, sodium hydrogen carbonate E500ii), emulsifiers (polyglycerol esters of fatty acids E475, mono-and di-glycerides of fatty acids E471), whey in powder, salt, colouring agent : carotene E160aii), water, liquid egg white, liquid egg yolk.

Raspberries 8.8%.

Decoration 4.9% : glazing (sugar, water, wheat glucose syrup, gelling agent : pectin, acidifier: citric acid), white chocolate (sugar, cocoa butter, whole milk in powder, emulsifier : soya lecithin, vanilla natural aroma), velvet (sunflower oil, sugar, cocoa butter, skimmed milk in powder, emulsifier : soya lecithin, vanilla natural aroma), sunflower oil, colouring agent, carmine E120.

May contain traces of sesame and nuts.

Take the desserts out of packaging, place on plate and thaw for about 2 hours at 0+4°C. This dessert is best served chilled but not frozen.