Valentine’s day crush

Make a short dough by combining the butter, sugar, ground almonds, and flour.

Cool the dough and shape into crumbles by passing through a coarse sieve. 

Spread the crumbles over a baking tray and bake for 25 minutes at 175 °C. 

Once baked, remove from the oven and immediately mix with the white chocolate and almond praline.

Temper the mixture to approximately 30 °C and spread onto a tray.

Store cold.

Hydrate the gelatine powder with water.

Bring the cherry purée with the sugar (1) to a boil.

While heating and stirring, sprinkle the pectin and sugar (2) mixture into the purée. 

Add the chopped cherries and gelatine mass.

Mix well and store in the refrigerator.

Hydrate the gelatine powder with the water (1).

Cook the sugar (2) and water (2) to 121 °C, then pour over the egg yolk while whisking continuously. 

Add the melted gelatine mass.

Fold in the quark cheese and semi-whipped cream.

Use immediately.

Hydrate the water (2) and gelatine powder.

Bring the water (1), glucose syrup, and sugar to a boil.

Pour over the white chocolate. 

Add the jelly, gelatine mass, and colouring agents.

Mix well using a hand blender.

Use at 35 °C.