Mama

Mix almond nibs and flour in a bowl. Bring butter, caster sugar and sea salt to a boil. Incorporate in almond mixture. Bake at 150˚C for 20 minutes. Fold in melted couverture and melted butter (2). 

Mix flour and baking powder in a bowl. Meanwhile blend melted butter, sunflower oil and puree together in a jar, incorporate in rose paste. Warm whole egg and trehalose together over a bain-marie to 36°C. Pour into a mixing bowl and whip up till foaming, gradually add in caster sugar and whip to ribbon stage using a whisk attachment. Gradually incorporate in flour mixture at low speed, followed by fat mixture (45°C). 

Mix pectin, xanthan, caster sugar and dextrose together in a bowl. In a saucepan, mix the purees in a saucepan and pectin mixture together, and bring to boil. Fold in fruit brunoises and lemon zest. 

Mix puree, water, agar and caster sugar together in a saucepan, bring to a boil. 

Make a crème Anglaise with puree, whipping cream (1), milk, glucose syrup, egg yolk, caster sugar and vanilla bean together in a saucepan to 83°C. Whisk in gelatin mass and emulsify with a Micromix. Cool down the mixture to 20°C, gently fold in whipped cream and meringue base. 

Infuse oolong tea leaves into hot apple juice. Strain out the tea leaves. Mix pectin and caster sugar together. Mix infusion, whipping cream, egg yolk, inverted sugar together in a saucepan, whisk in pectin mixture and bring to a boil. Incorporate in butter and emulsify well with a Micromix.