Add all the ingredients of the soufflé, apart from Soufflé Arabesque and mix at slow speed for 1 minute.

Add Soufflé Arabesque and mix well at medium speed for 3-4 minutes.

Place Fruitful Raspberry in a silicone mold (small hemispheres) and cool well. Combine the two hemispheres.

Place the soufflé mixture in a cooking hoop, covering 1/3 of its height. Place in the center the Fruitful Raspberry hemisphere and cover with soufflé mixture, until 2/3 of the cooking hoop is covered.

Bake at ±185°C for 9-10 minutes or at ±210°C for 9-10 minutes, depending on the oven type.

Once cool, decorate with Mont Blanc and Scaldis Dark as you wish.