Prepare the raspberry insert by cooking the raspberries, sugar and lemon juice together for about 10 minutes, keeping the gelatin aside.

Blend the cooked mixture and stir in the rehydrated gelatin.

Let the mixture cool, then pour it into the silicone mould and freeze.

For the Bavarian cream, heat the milk, and meanwhile whisk the egg yolks with the sugar until pale and foamy.

Pour the hot milk into the egg yolk mixture in a thin stream while whisking, then return everything to the heat.

Stir continuously until the cream thickens and coats the spoon (85°C if using a thermometer).

Remove from the heat and stir in the rehydrated gelatin, then add the coarsely chopped dark chocolate and let it melt completely.

Add the chili powder, adjusting the amount to taste.

Pour the cream into a bowl and set it over a container of water and ice to cool it down.

Semi-whip the cream and fold it gently into the chocolate mixture in three additions once the mixture has reached about 45°C.

Pour half of the mixture into the silicone mould and place the frozen raspberry insert on top.

Pour in the rest of the cream and place in the freezer to set.

Unmould and color with cocoa butter spray for a velvet effect.

Leave in the fridge to thaw for about 3 hours before enjoying.