Sabroso

Make as custard
Leave to cool

Add Sugar, eggs and water in a bowl and mix on a slow speed
Add sieved dries
Melt butter and chocolate together, add to bowl and mix on a slow speed
Pour into lined tin, bake at 160°c for 15 mins
Remove from oven and cut to size

Cream the butter and sugar
Slowly add egg yolks
Add sieved dries
Cool, roll out to 3mm thick and bake at 160°c for 10-12 minutes
Remove from oven, sprinkle with Mycryo and cut to size

Combine all ingredients and melt to 40°c

Boil sugar, water and ginger
Remove from heat
Pour over raspberries
Refrigerate until required

Heat together to 50°c in Mycook/Thermomix
Store until required

Heat to 40°c in Mycook/Thermomix
Pipe into bespoke moulds
Freeze

Mix together and warm slightly
Spread between plastic sheets then freeze
Cut into shape

Whip the cream to soft peaks
Slowly add custard
Pipe into bespoke moulds
Freeze

Soak gelatine in water
Mix starch with sugar
Add to puree and lemon juice, boil
Remove from heat, add soaked gelatine and cool
Pipe into bespoke moulds
Freeze

Make a dry caramel with the sugar
De-glaze with warmed puree and cream
Leave to cool

Soak gelatine in water
Mix pectin and sugar together
Add to butter and raspberries and boil
Remove from heat then add soaked gelatine
Spread thinly on Silpat 
Freeze
Remove from freezer and cut to size

Mix together in pot
Store until required
 

Warm raspberry caramel, chocolate and cream (A) in Mycook/Thermomix to 40°c
Allow to cool slightly
Whip cream (B) to soft peaks and fold together
 

Spread chocolate on plastic sheet
Sprinkle with coloured nibs
Cut to size