SWEET GARDEN

Combine the plain flour with the butter in a mixer. Add egg yolks, icing sugar and mix until get the consistency of the dough. Cut into the desired shape and keep in the fridge. Bake in an oven preheated to 180 ° C for about 12 minutes.

Mix the crispy flakes with the melted chocolate. Add the almond paste. Cut into the desired shape and keep in the fridge.

Soak the gelatin in water. Heat the cream, mandarin paste with sugar and egg yolk to 82 degrees. Add the soaked gelatin and butter. Mix with a blender. Pour into molds and freeze.

Soak the gelatin in water. Whip the cream on medium speed, cover the bowl and put it in the fridge. Mix the yolks with 2 tablespoons of sugar. Pour sugar into a pot and heat it over medium heat. Bring it to the caramel color. Take it off the fire. In another pot, heat the milk and cream. Add the hot milk and cream to the caramel and make “English Cream” adding egg yolks. Take it off from the fire. Add the rum paste. Cool to 35 degrees. Add in the whipped cream and mixing slowly. Pour half of the mousse into the silicone mold. Insert "Cremeux Mandarins" and the crispy bottom. Freeze.

Soak the gelatin in the water (2). With sugar, water (1) and glucose cook a syrup at 103 degrees. Add white chocolate, condensed milk and soaked gelatin. Mix with a blender. Add a green colorant to the shine coating and reserve. Use the shine coating at 28 degrees to glaze the mousse.