Helena

Bring the water to a boil and add the pepper, fresh mint, lemon grass, hibiscus and rose leaves. Infuse for 20 minutes and strain. Adjust the infused water with water to reach 785 g. Add the sugars and stabilizers and mix in the fruit purées.

Combine the cream with the milk, the vanilla pod and the sugar (1) and cook to 50° C. Whisk the egg yolk with the sugar (2) add 1/3 to the previous mixture, mix well and add the rest . premix the stabilizer with the sugar (3), add the mixture and cook to 80°C to pasteurize. Leave to mature at 4°C. Churn the appareil in a ice cream machine and when taken out pour the melted chocolate on the ice cream to obtain stracciatella.

Combine all ingredients to become a short crust dough. Store in the refrigerator. Stretch out at 2,5 mm and cut the base circles. Bake at 160°C.

Combine the ingredients. The use of the corn oil helps to avoid a cracked decoration.

Premix half of the sugar with the pectin. Cook the puree with the remaining sugar and premixed sugar-pectin. After cooling down add the neutral glaze and mix with a hand blender.