Mix the butter with the sugar and egg yolks until smooth. Add the flour and salt and knead thoroughly. Chill, then roll out to a thickness of approximately 2 mm and cut out the desired shapes. Bake at 170°C for approximately 12 minutes.

Bloom the gelatine in cold water and pour the boiled cream over the Terravita white chocolate. Add the dissolved gelatine and combine thoroughly. Cool to 28°C and fold in the previously whipped cream.

Bring both purées to the boil. Combine the pectin with the sugar and pour into a suitable mould.

Once the Terravita White Coating and oil have been thoroughly combined, heat the mixture to a maximum temperature of 45°C. Divide the mixture in half. Combine the first half with the yellow colouring and the second half with the red colouring. Pour the yellow mixture into a spray gun. Remove the moulds containing the individual desserts from the freezer, then remove the desserts from the moulds. First, spray the lighter colour onto the deep-frozen product. Next, pour the darker mixture into the spray gun and apply the velvet coating, shading the colour.