Garden of Roses

Whisk butter with sugar in a mixer until creamy consistence is obtained. Add cream cheese, mix and then add eggs one by one, constantly stirring . Add the vanilla paste and orange paste and finally - the flour mixed with baking powder and salt. Spread the mass on a baking tray lined with baking parchment and bake at 160°C for about 15 minutes. After cooling cut into desired shapes.

Heat up the raspberry puree, glucose syrup and sugar (1) to 40°C, then add the pectin with sugar (2) and mix it all together. Add the lemon juice and boil it for about 2 minutes. Add the rose paste at the end and cool it down.

Soak gelatine in cold water. Boil the milk, add soaked gelatine and pour it over the chocolate. Mix well and then gently blend with whipped cream. Pour half of the mousse into the silicone mould, insert frozen raspberry jelly, add another part of the mousse and cover it with a vanilla-orange sponge cake.

Bring to boil the water with sugar and Elastic. Add the sheet of edible gold and blend. Pour onto a clean metal plate. Leave aside to cool and cut into desired shapes.

Melt chocolate, add vegetable oil and colorant, and mix it thoroughly. Dip frozen mousse into the chocolate coating.