RASPBERRY & ROSE FLOWER POT

Whip all the ingredients in a planetary mixer at medium speed for 10-12 min.

Spread 450g layer of batter on 60x40cm parchment paper and sprinkle with the GRANELLA DI NOCCIOLA (hazelnut nibs).

Bake at 190°C for 4-5 minutes with the valve closed.

After baking, let cool for a few minutes, then cut into small rounds using ring cutters.

Cover with plastic sheets or cling film in order to avoid drying.

Put into the freezer until the time of use.

Whip all ingredients together in a planetary mixer with a whisk at medium speed, until soft peak form.

Pour the mousse into a pastry bag fitted with a round plain tip.

In a planetary mixer, add milk to IRCA WHITE CHOCOLATE MOUSSE and whip them together with a whisk at a medium speed until soft peaks form.

Pour the mousse into a pastry bag fitted with a round plain tip.

Add gelatin powder or sheets to cold water and let rest for at least 20-30 minutes.

Warm in a microwave until melted.

Warm yuzu puree to 25°C, add the gelatin mixture and JOYPASTE PASTRY LAMPONE, then stir.

Strain and place into a siphon.

Keep in the fridge until ready to charge (use two compressed air canisters for siphon).

Use FRUTTIDOR LAMPONE (raspberry) and a fresh raspberry in the final composition step, as described below.