Ingredients

• 225g raspberry puree by Crop's
• 40g lime puree by Crop's
• 25g invert sugar
• 25g rosewater
• 8g pecting glaze
• 40g violet sugar
• 40g lychee in syrup

Method

• Heat the raspberry and lime puree together with the invert sugar
• Mix the pectin glaze with the violet sugar
• Add to the mixture
• Boil for at least 2 min
• Add the rosewater
• Slice the lychees
• Pour the mixture on top of the lychee pieces and freeze
• Cut out a round disk of 7,5cm and place inside the tartlet

Ingredients

• 30g cream 35%
• 20g milk
• 5g sugar
• 12g egg yolk
• 1g gelatine
• 90g cream 35%
• 110g white chocolate
• 20g rosewater
• Red food colouring

Method

• Soak the gelatine in cold water
• Boil the cream (30g) and milk
• Mix the sugar and egg yolk
• Add to the boiling mixture. Heat to 83°C
• Add the gelatine
• Make an emulsion with the gold chocolate
• Cool down to 38°C
• Add the semi-whipped cream (90g) to the ganache
• Store overnight in the fridge
• Whisk the mousse
• Use a turntable to pipe the mousse on top of the tartlets

Ingredients

• 140g almond powder
• 140g sugar
• 140g egg
• 43g egg yolk
• 174g egg white
• 107g sugar
• 107g flour

Method

• Mix the almond powder, sugar (140g), whole egg and egg yolk
• Whisk the egg white and sugar (107g) together
• Add the whisked egg white to the mixture
• Add the flour
• Weigh 830g per baking tray
• Bake for 7 min at 210°C
• Cut out a round disk of 7cm

Ingredients

• 110g butter for croissants
• 2g salt
• 70g icing sugar
• 25g almond powder
• 1g vanilla powder
• 35g egg
• 190g flour

Method

• Blend the butter, salt and icing sugar in a stand mixer
• Add the whole egg
• Add all the other ingredients
• Store overnight in the fridge
• Roll out to 2mm
• Cut out a round disk of 10cm and bake in a stainless steel ring of 8cm
• Bake for 8 min at 210°C

Ingredients

• 200g cocoa butter
• 20g white chocolate
• Red 'Power Flowers' by IBC

Method

• Heat all the ingredients to 35°C
• Preheat the spray gun
• Spray the mass over the frozen tartlet.