Redcurrant bavarois with a liquid chocolate heart

INGREDIENTS

For the bavarois
400 g redcurrant purée
16 g fish glue in sheets
550 g whipped cream
160 g caster sugar

For the chocolate filling
120 g water
200 g caster sugar
30 g glucose syrup
70 g unsweetened cocoa
150 g cream
150 g dark chocolate

PREPARATION

Warm up 100 g redcurrant purée and dissolve in it the fish glue after softening it in cold water and squeezing any excess water out. Add the remaining redcurrant shake and mix well using a whisk; add the cream whipped with the sugar, mixing with an upward movement. Pour the mixture into the moulds and let solidify in the freezer; in the meantime prepare the chocolate filling: boil the water, sugar and glucose, add the cocoa and whisk well; remove from the stove, add the dark chocolate cut into pieces and finally the cream. Pour this filling into the half-sphere moulds and freeze. When the chocolate filling is frozen, take it out of the moulds and insert one of these frozen "pastilles" into the centre of the solidified bavarois. Place in the freezer again to
solidify. Take out of the mould and decorate with the coloured jellies. Serve once defrosted.