- Hydrate gelatin in water
- Warm the lyche puree to 40°C
- Add the sugar pectin NH mixture and stirring well to incorporate
- Slowly bring it to the boil. Remove from the heat and add the egg white at 70°C
- Following by the gelatin mixture
- Add the raspberry puree and rose water, drop the temperature to 40°C
- Add the butter at room temperature and emulsifying using a hand blender
- Pipe into the desired mould
- Infuse the vanilla into cream and milk
- Mix the egg yolk and sugar
- Bring the mixture to 85°C
- Strain and freeze to set
- Make the almond paste soft, bij adding the eggs one by one
- Whisk it lightly
- Mix one part of the whipped mixture with the melted butter, and then add the other part
- Add the sifted flour, baking powder and raspberry powder
- Bake it in a mold, at 160/170°C
- Heat half of the puree
- Add by 40°C the sugar, pectine and glucose powder
- Bring to boil
- Adding the rest of the puree and lemon juice and rose petals
- Prepare the sponge and sprinkle almond shavings cut in rounds size is depending of the mold
- Place the cremeux on top
- Fill with the confiture and place the frozen crème brûlée on top.
- Decorations are there to create a rose finish with icing sugar and neutral gel