Raspberry Lemon Bon Bon

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Mix the pectin with 50g of granulated sugar and add to the raspberry puree. Bring the raspberry puree to boil and add the granulated sugar.
Return to a boil and add the 50g of glucose. Cook to 104°C or 220°F. Pour into a shallow dish to cool and cover with plastic wrap.
Decorate and cast desired mold in Belcolade Blanc Selection.
Once the raspberry jelly is cooled deposit it in the molds filling them roughly 1/3 of the way.
Bring the heavy cream and 80g glucose to a simmer and pour over the Belcolade Blanc Selection and Lemon Classic. Blend to emulsify.
Cool to 35°C or 95°F and emulsify in unsalted butter. Cool to 31 C or 88°F and deposit on top of the raspberry jelly.

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