Mimoza paradise

Mix the ingredients all together. Roll out to a thickness of about 0,2cm. Cut off required shapes and bake between 2 perforated silicone mats at 170ᴼC for about 10 minutes.

Bring to boil the cream, add soaked gelatine and melted chocolate. Then add lemon paste and whipped cream and blend it gently. Pour the mousse into silicone moulds and freeze. The frozen mousses coat with shiny coating Barima Artisanal (code 2379) coloured in yellow.

Bring to boil cherry puree with cream. Whisk the yolks with sugar, add them to hot puree-cream mixture and warm it up to 80°C constantly stirring. Then add white chocolate, soaked gelatine and the cold butter at the end. Pour the cremeux into mould and freeze. Coat the frozen cremeux with pink velvet (velly spray Barima Artisanal code AP0379RS).

Simmer the cherries with the sugar until the fruit puree texture is achieved. Then strain it and leave aside to cool down.

Bring to boil water with agar. Add lemon juice and sugar and leave it aside to set. Blend it using hand-blender to get smooth gel consistency.

Heat up glucose syrup with sugar to 150⁰C, then add the butter. Roll it out and cool down. Grind it to powder. Sprinkle the powder on a baking paper and bake at 180⁰C for 7 minutes.