INGREDIENTS For icing: 100 ml whipping cream 160 g of white chocolate For muffins: 150 g flour ½ sachet of baking powder 90 g of white sugar 1 egg 50 g whole milk 50 g of neutral oil Fresh raspberries 1 pinch of salt For the grout: 50 g raspberries 1 tablespoon icing sugar 1 tablespoon of water 50 g of wild rose jam PREPARATION For icing: The day before, heat the cream and pour it on the white chocolate until you obtain a homogeneous mixture. Leave in a cool place overnight before going up to the electric mixer. For muffins: Preheat oven to 180 degrees. Mix dry ingredients before incorporating egg, milk and oil. Spread in muffin boxes, put some raspberries in the dough and cook for about 20 minutes. For broken glass: Using a cooking thermometer, cook all ingredients at 150 ° C. Pour on a silpat (or a silicone mold) and let it freeze. For the grout: Bring to boil. Blender and sieve to remove pips. Let cool. For training: Glaze each muffin with the white chocolate ganache. Break the plate of sugar and squeeze pieces into the cupcakes. Sprinkle with the coulis and serve without further delay
