Rosalia

1. Hydrate.

Heat puree to 50°C and mix in gelatine.

1. Add to the above and combine.
2. Set aside.

1. Beat together.

1. Mix with the mascarpone.

1. Combine puree-mix and mascarpone-cream.

1. Hydrate.

1. Heat together.

1. Mix in and leave to boil for 3-5 min.

1. Add and leave to cook for another 2 min.
2. Take away from the heat and mix in the gelatine.

1. Pour in cake rings of 16 cm Ø.
2. Freeze.

1. Mix all dry ingredients.

1. Add and mix in.

1. Add and mix in.

1. Add and mix in.
2. Pipe the dough into cake rings of 16 cm Ø.

1. Sprinkle the surface of the dough with pistachios and Callets.

1. Bake at 180°C for 15 min.

1. Spread the grapefruit & litchi mousse into a cake ring of 18 cm Ø.
2. Press the frozen raspberry compote insert into the mousse.
3. Continue with a layer of the mousse.
4. Finish with the pistachio & ruby financier and even the surface.
5. Freeze.
6. Glaze with a marbled white and raspberry glaze.