White Flower

Whisk the butter with sugar, praline paste, almond paste and salt, until creamy. Slowly add the eggs one by one. Add flour at the end and mix using a spatula. Spread the mass on a baking tray lined with parchment and bake at 160°C for about 18 minutes. Cool it down and cut the sponge cake according to the desired shape.

Heat the peach puree with sugar up to 40°C. Add agar and diced peaches. Boil well for 3 minutes. Finally add peach – passion fruit paste. Pour the jelly onto the sponge cake and freeze.

Soak gelatine in cold water. Boil the cream and vanilla paste. Add egg yolks with sugar to the cream and reheat to 82ᴼC, constantly stirring. Add soaked gelatine, mix well and strain. Once cooled down to 45°C, add whipped cream. Pour over the frozen peach jelly and freeze.

Make a caramel from sugar and glucose syrup. Heat the peach puree with milk and cream and combine it with the caramel. Heat it up again to 107ᴼC. Pour it into a tall pot, add butter and blend using hand-blender. Pour over the frozen vanilla cremeux and freeze.

Soak gelatine in cold water. Boil the cream, add soaked gelatine and pour it over the chocolate. Mix well making a ganache. Finally add whipped cream and stir gently. Put the mousse into the silicone mould and insert sponge cake with frozen filling layers.

Soak gelatine in cold water (2). Boil a 103ᴼC syrup with sugar, water (1) and glucose. Add white chocolate, cream and soaked gelatine. Blend it all together adding colorant at the end. Coat the frozen cakes with shiny coating of 30ᴼC.