Pink Rose

Roast the almond powder at 150˚C for 20 minutes. Blend roasted almond powder with melted couverture, melted cocoa butter, butter, vanilla powder and sea salt together in a Robot Coupe. Then, fold in the feulletine. Spread evenly into a rectangle ring (35.5cm x 55cm) and freeze.

Mix flour, almond powder, baking powder and salt in a bowl. Warm whole egg, sugar, trehalose and honey together over a bain-marie to 36˚C. Pour into a mixing bowl and whip up till it reaches ribbon stage using a whisk attachment. Gently fold in flour mixture and followed by melted butter (45˚C) and sunflower oil.

Mix the pectin and sugar in a bowl. Cook the purees and vanilla bean, inverted sugar together in a saucepan to 45˚C. Whisk in the pectin-sugar mixture and bring to boil. Fill into the mould (SF015) and freeze for later use

Infuse jasmine tea leave into hot milk (90˚C) overnight in the chiller. Strain out the tea leaves, make a crème patisserie with jasmine infusion, vanilla bean, egg yolk, sugar and corn starch in a saucepan. Whisk in gelatin mass and emulsify with mascarpone. Cool the mixture to 40°C before folding in whipped cream