Path to happiness

Mix all the powder together. Then sugars and salt. Pour in the whole eggs, the sour cream and natural coloring. Mix well until smooth and homogeneous  texture, mold and bake at 170ºC. Cut the sponge in slice of 2cm high.

Soap each slice of sponge with the syrup.

The day before mix the chia seeds into the kefir to inflate.

Heat up the cream to 85ºC, add the melted gelatin and pour gradually over the melted white chocolate forming a good emulsion. Soften the marcapone with the mixture kefir/chia. Add progressively the ganache until smooth texture. 

Fill the heart shaped mold and freeze. Use the remaining cream to built layers with the sponge. Spray with red the mascarpone cream heart.

Mix 45 g of gelatin powder with 270 of water to make the mass.

Pour water in a large saucepan, add sugar, glucose and bring to boil. Take out the heater and add the condensed milk mixing well. Then add the melted neutral glaze. With the hand mixer, blend until smooth and shiny texture. Let it crystallize 24 h in the fridge. Heat up around 38ºC for use.