- Almond flour – 200 g
- Sugar – 230 g
- Sugar powder – 200 g
- Eggs - 4 pcs
- Water – 65 ml
- Red dye – a pinch
- Milk – 300 ml
- Flour – 25 g
- Butter – 20 g
- White chocolate – 50 g
- Gelatin – 5 g
- Rose petals in syrup – 50 g
- Fresh petals of red roses – 20 pcs
- Fresh raspberries – 200 g
- Liquid honey – 1 tsp
The dough. Connect the almond flour and powdered sugar three times pass through a fine sieve, add 2 protein and mix. Add heat-resistant red dye.
Italian meringue. In a saucepan combine water with sugar. Bring to 118 degrees. Start to whisk the egg whites and a thin stream pour the syrup. Continue whisking until stable mass.
Macaroon. Mix the meringue with the pastry. Put the mixed dough in a pastry bag. Turn over a baking sheet, cover with parchment and otsadit macaroon with a diameter of 8 cm. Leave blanks for 1 hour at room temperature. Bake for 20 minutes at 150 degrees. Ready macaroon remove from the pan and leave to cool on the parchment.
Cream. Yolks pound with sugar, add the flour. Then pour the warm milk and cream boil on the steam bath, stirring constantly.
In a bowl mix swollen gelatin, butter, white chocolate. Pour the warm cream and add the rose petals in syrup. Kill the cream in a blender until smooth, cover with cling film and refrigerate for 1 hour.
The formation of the dessert. Connect the two parts of the dessert, put inside fresh raspberries and cream. Decorate the dessert with rose petals and honey.