Lollymanon

Boil the cream with the vanilla bean. Take away from the heat and leave to Infuse with the vanilla for at least 10 minutes.

Pour the hot cream over the fondant sugar and beat up at medium speed.

As soon as the temperature has dropped to 45°C: add the butter under continuous beating at low speed until the mixture separates. Then shortly beat at high speed until the cream is light, smooth and homogenous.

Weigh off and divide in 3 parts: 200 g each.

Mix together and bring to the boil at 104°C. Leave to cool.

Mix in 50 g of the raspberry cream.

Melt at 45°C.

Add and mix together.

Finishing and decoration Use silicon Manon-shaped moulds. Pipe the fresh vanilla Manon cream in 1/3 of the mould shells. Pipe the raspberry Manon cream in 1/3 of the shells and the chocolate in the remaining 1/3. Stick lollipop sticks in the middle of each shell. Leave to harden in the freezer. Unmould. Enrobe each lollipop with white chocolate Callebaut® Velvet and place them on corresponding tricolore striped white chocolate rounds: raspberry filling on red striped rounds; fresh vanilla filling on yellow striped rounds and chocolate Manon filling on black striped rounds. Leave to harden and present in a lollipop-display.