Difficulty:[usr 4]
Rose confit:
Soften and melt the gelatin with the water.
Add it to the rose jam. Book.
Crystallized rose petals:
Brush the petals lightly with egg white and sprinkle with granulated sugar. Dry in the oven at 50°C.
Hibiscus Jelly:
Boil the water and infuse the hibiscus for 10 minutes, covered.
Strain, sweeten and add the previously softened and melted gelatin. Cool and pour into cups before jelly.
Add the raspberries before completely cooling
Mascarpone mousse:
Heat the water and sugar to 118°C and pour over the egg yolks.
Beat in the mixer until completely cooled.
Add the melted gelatin and stir in the mascarpone.
Add the whipped liquid cream. Book cool.
Fitting and finishing:
Pour the hibiscus jelly into a cup, drowning the raspberries in it
Gently place the mascarpone mousse on the hibiscus jelly.
Put in the fridge for 2 hours.
Finish the decoration with rose jam and a few crystallized rose petals.
Source:Compagnie Laitière Food-Service. Elle &Vire.Ecole Lenôtre
