Make the shortcrust pastry.
Protect it with a plastic film and keep it in the fridge.
In a saucepan, pour mashed raspberries with glucose and pectin and heat to 40°C.
Pour the puree into half spheres (in Flexipan preferably) of 2.5 cm in diameter and keep in the freezer.

Make the cigarette dough by following the steps.
In a bowl, pour flour and sifted icing sugar, add 50 g egg whites, beat and pour melted butter.
Stir and add vanilla extract and combava powder.
Let the mixture rest for 1 hour.

Wet the gelatin in cold water.
In a saucepan, pour the water and sugar.
Bring to a boil and cook until 125°C.
Pour on the egg yolks at room temperature in the mixer bowl, beat until cool.
Heat the 100 g cream.
Add the gelatin, mix and then add the milk caramel.
Add and mix the whipped cream gently. Pour the strong caramel.
Change the container and preserve the mixture.

Spread the speculoos dough, cut 6 pieces with a round cookie cutter of 5 cm in diameter.
Bake at 180°C (th.6) for 8 min.
Lay down the cigarette pastry using a rectangular stencil.
Bake in the oven.
After cooking, roll the rectangles on a 5 cm diameter PVC tube.
Preserve dry.

On a plate, place in the center the shortbread, then the cylinder.
Put inside the caramel mousse until half of the cylinder.
Take the raspberry sphere out of the freezer for 5 minutes before placing it in the center.
Cover with the remaining mousse and place a disc of cigarette pastry.
Gently lay a C-shaped chocolate slice, a fresh raspberry, and a gold leaf as a decoration.