WHITE HARMONY

Melt the chocolate (1) and butter. Whisk the eggs, sugar, salt and vanilla paste. Sift the flour and baking powder and add to the egg foam. Add the melted chocolate, almonds and berries. Pour the mixture on a baking tray 20 x 30 cm, sprinkle with white chocolate (2) and bake at 180°C for 20 - 25 minutes.

Soake the gelatine in water. Boil the berries with sugar for about half an hour. Add soaked gelatine and mix until dissolved. Pour on a “Blondies” in mould and freeze.

Soak the gelatine in water. Boil the cream with hibiscus paste. Whisk the yolks with sugar and combine with the boiled cream, then heat up to 80°C constantly stirring. Add the chocolate, soaked gelatine and finally cold butter, stir until the butter is melted. Pour the cremeux onto the “Blondies” in a mould and freeze.

Soak the gelatine in water. Bring to boil the milk, add the soaked gelatine and pour it over the chocolate. Add the whipped cream at the end and blend it gently all together. Pour half of the mousse into the silicone mould and put the frozen hibiscus cremeux inside. Add the remaining mousse and cover with frozen blueberry jelly on “Blondies”

Boil up the water, sugar and glucose to 103°C, then add condensed milk and gelatine mass. Finally, add white the white chocolate and colorant. Leave it aside in refrigator covered with cling film for 12 hours. Before use, warm up the coating to 40°C and use at 30 / 35°C to coat the frozen mousses.