Cheesecake of rose petals and raspberry jelly

Name: Cheesecake of rose petals and raspberry jelly
Ingredients: 3 eggs (m); 10 “pink” rose petals; 175 g Cream; 5 Egg yolks; 47 g Flour; Sugar syrup; Whipped cream; Raspberry purée; 245 g Vending machine sugar; Sugar syrup; Kappa; Water; 950 g Plain cream cheese; fresh rose petals; Vending machine sugar; fresh rose petals; Fresh raspberries; Mascarpone; Vending machine sugar; 100 g Flour; 100 g Vending machine sugar; 100 g Egg white; Egg white; 100 g Melted butter; Raspberry powder; silicone mat Daisy; Beet powder; 8 Rose petals

Cheesecake of rose petals and raspberry jelly.

Ingredients

3eggs (m)

10“pink” rose petals

175gCream

5Egg yolks

47gFlour

Sugar syrup

Raspberry purée

245gVending machine sugar

Kappa

Water

950gPlain cream cheese

Whipped cream

Sugar syrup

fresh rose petals

Vending machine sugar

Fresh raspberries

Mascarpone

fresh rose petals

Vending machine sugar

Egg white

100gFlour

100gVending machine sugar

100gEgg white

100gMelted butter

Raspberry powder

silicone mat Daisy

Beet powder

8Rose petals

Preparation

Put the sugar and rose petals in the food processor and blend finely.
Add the rest of the ingredients and mix well.
Pour the mixture into silicone molds and cover with plastic wrap.
Steam the cheesecakes at 82°C with 100% steam for about 20 minutes. This depends on the size of the molds.
Let cool and freeze.
Mix raspberry puree with a little water and sugar syrup. Make sure the mixture is not too thick.
For 1 liter of mixture, add 9 grams of kappa (plant-based gelling agent), mix well, bring to a boil, and then let cool.
Dip the frozen cheesecake in the raspberry jelly.
Let thaw before serving.

Mix the sugar syrup with the fresh rose petals and bring to a boil.
Let cool and blend finely in a blender.
Marinate the raspberries in this syrup.
Meanwhile, mix caster sugar with fresh rose petals in the food processor and blend finely.
Add cream to taste.
Mix this sugar cream with mascarpone (equal parts) and whip until light.
Fill the marinated raspberries with this mascarpone sugar cream.

Whisk the egg white by hand and coat the rose petals on both sides with it.
Sprinkle caster sugar over both sides of the rose petals.
Dry the rose petals for 30 minutes on a baking mat in the oven at 80°C.

Grind the rose petals with the sugar in the food processor.
Mix this with the flour, egg white, and butter.
Season (to taste) with raspberry powder and color with beet powder.
Spread the batter thinly on the silicone mat and bake for about 8 minutes until crispy in the oven at 150°C.