Pink lady dessert

Name: Pink lady dessert
Ingredients: fresh rose petals; Egg white; 120 g Egg yolk; 150 g Invert sugar; Icing sugar; 400 g Milk; 25 g rose syrup (Monin); 2 g fresh rose petals; 500 g semi-whipped cream; 30 g rose paste; 150 g Fondant; silicone mold; 75 g isomalt sugar; 48 g gelatin mass; red fruit powder Sosa; 100 g Sugar; 500 g raspberry purée Boiron; 500 g semi-whipped cream; 75 g Fine sugar; 65 g Water; 6 g leaf gelatin; 13 g gelatin powder; 75 g glucose syrup; 5 g gelatin powder; 100 g Sugar; 1 kg passion fruit purée Boiron; 280 g peach purée Boiron; silicone quenelle mold; 85 g Egg yolk; 110 g whole egg

Glass it up: serve your dessert in a glass for an extra experience!

Ingredients

fresh rose petals

Egg white

Icing sugar

120gEgg yolk

150gInvert sugar

400gMilk

25grose syrup (Monin)

2gfresh rose petals

500gsemi-whipped cream

30grose paste

silicone mold

48ggelatin mass

100gSugar

150gFondant

75gisomalt sugar

red fruit powder Sosa

75gglucose syrup

500graspberry purée Boiron

500gsemi-whipped cream

75gFine sugar

6gleaf gelatin

65gWater

13ggelatin powder

100gSugar

1kgpassion fruit purée Boiron

silicone quenelle mold

ruby choc chai ice cream

5ggelatin powder

280gpeach purée Boiron

85gEgg yolk

110gwhole egg

100gbutter (cut into cubes)

flat silicone mold

85gSugar

Ruby Chocolate

Yopol (yogurt powder)

cruesli

Preparation

Dip the leaves in the egg white.
Sift some powdered sugar over both sides.
Let the leaves dry until crisp in a dehydrator at 80°C.

Heat the invert sugar with the fresh rose petals.
Blend into a rose paste using an immersion blender.
Cool until use.
Heat the milk, egg yolk, sugar, and rose syrup to 85°C.
Add the gelatin mixture and let it dissolve.
Add 30 grams of the rose paste.
Strain the mixture and cool to about 20°C.
Fold in the semi-whipped cream.
Pipe into a silicone mold and freeze to be able to unmold.

Heat all the sugars together in a pan to 165°C.
Pour out and let harden.
Grind the sugars to a powder in a food processor with a little red fruit powder.
Using a sieve, sprinkle the sugar powder thinly onto a baking mat and let it melt at 200°C into a disc.

Heat the puree with the sugar.
Soak the gelatin and dissolve it in the warm raspberry mixture.
Cool the mixture until it thickens and fold in the semi-whipped cream.

Let the gelatin powder bloom in the water.
Heat the puree with the sugar and dissolve the gelatin in it.
Cool before use.

Smooth out the ice cream and fill the molds.
Freeze to be able to unmold.

Soak the gelatin powder in a little water.
Heat the puree, egg yolk, whole egg, and sugar in a thermoblender to 85°C.
Dissolve the gelatin in the puree.
Let the mixture cool to 40°C and then add the butter using an immersion blender.
Pour the mixture into a flat silicone mold and freeze to be able to unmold.