Raspberry pieces and raspberry powder incorporated in the mix to create an incomparable fruit composition.
Directions: Mix 7 oz (200 g) of Fond Royal and 8.80 oz (250 g) of cold water (77°F, 25°C). Fold into the 35 oz (1,000 g) of medium peak whipped cream. Pipe the prepared mousse into individual rings or cups. Chill to set, approximately 1 hour before serving.