• Red Love Soft Cake
• Red Love Cream
• Light Vanilla Cream
• Pink Frosting without Dye
• Pink Vanilla Whipped Cream

Mix the dry whites with the sugar, yolks, purees and zests, then add the powders to the surface without mixing. Meanwhile, whip the whites with the sugar into a supple meringue. When the meringue is ready, pour the melted butter into the first mixture and mix well to obtain a creamy texture, then finally gently fold in the meringue. Pour about 2800g per 60x40cm tray and bake for about 30min at 160°C in the convection oven. Cut ø11cm discs when the cake is cold.

Heat the sour cherry puree with the vinegar, butter and gelatin, then pour over the chocolate to make a ganache. Then mix with the second part of the purees between 10 and 20°C. Leave to crystallize in the fridge and poach about 150g per cake disc, then fill the Cupole 120 silicone mold with 120g of cream and the Mela 30 silicone mold with 30g of cream. Freeze.

Boil the milk and at the same time mix the sugar with the starch, yolks and vanilla seeds. When the milk boils, pour half of it over the egg mixture and then pour everything back into the saucepan to boil again, like a pastry cream. Off the heat, add the gelatin and butter. Remove from the oven, cover with cling film and leave to cool in the fridge. Whip up the cold pastry cream and gently fold in the stiff whipped cream.

Heat the puree with the sugar, glucose and gelatin then pour over the chocolate to make a ganache. When all the chocolate is melted, add the neutral mirror and blend before using at 35 to 40°C.

Boil the cream and infuse the rosebuds for 15 minutes, remove the flowers and weigh the amount of cream again. Heat the infused cream with the vanilla, puree and gelatin then pour over the chocolate. Mix like a ganache and add the cold liquid cream at the end. Let cool in the fridge for a few hours and whip at the last moment before using.

Pour about 350g of light vanilla cream into the Choco Globe Kit silicone mold and push the frozen insert made of cake and creaminess to finish filling the mold. Freeze, unmold and frost the side of the cake with the pink icing. Place the Cupole shape of cream on top of the cake and pipe petals of whipped cream to cover with a flat tip, dip the Mela shape of frozen cream into the frosting and place it in the center of the flower. Decorate with the sour cherry stem in CHOCODECOR Brown.