Red Love dessert

Name: Red Love dessert
Ingredients: panna cotta ring; 250 g Whipped cream; 10 g Gelatin sheets; 50 g Sugar; 330 g Raspberry puree; 200 g Raspberry puree; 300 g Red Love apple juice; 15 g Rose water; 50 g Sugar; 75 g Sugar; 50 g Whipped cream; 3 g Agar; 100 g Raspberry puree; 75 g Butter; 130 g White chocolate callets; red velvet spray; 30 g Powdered sugar; Silicone mold micro love 5; 1 units.items Gelatin sheet; 25 g Olive oil; gold leaf; Raspberries; apple blossom; Atsina cress; 20 g Gelcrem; Rosewater prawn crackers; Strawberries

Panna cotta ring with raspberry puree, raspberry crémeux and Red Love gel.Topped with rose hearts and raspberry mousse, prawn crackers, gold leaf, and red fruit.

Ingredients

panna cotta ring

250gWhipped cream

10gGelatin sheets

50gSugar

330gRaspberry puree

15gRose water

130gWhite chocolate callets

red velvet spray

Silicone mold micro love 5

300gRed Love apple juice

50gSugar

3gAgar

200gRaspberry puree

75gSugar

50gWhipped cream

75gButter

1units.itemsGelatin sheet

25gOlive oil

20gGelcrem

Rosewater prawn crackers

100gRaspberry puree

30gPowdered sugar

gold leaf

Raspberries

apple blossom

Atsina cress

Strawberries

Preparation

Let the panna cotta ring thaw before use.

Heat the raspberry puree with sugar and dissolve the gelatin in it.
Melt the white chocolate callets.
Whip the cream until soft peaks form and mix it with the melted chocolate.
Mix the raspberry puree and rose water into the cream-chocolate mixture.
Pour the mixture into the heart-shaped molds.
Place in the freezer and let it set.
Once the hearts are frozen, remove them from the molds and spray with the red velvet spray.

Mix all the ingredients and bring to a boil.
Pour the mixture into a container and let it cool.
Blend the cooled mixture in a blender until smooth to make a gel.

Blend the raspberry puree, sugar, cream, and gelcrem in a thermoblender at a temperature of 65°C.
Then add the gelatin sheet in the thermoblender on setting 3.
Finally, add the butter and olive oil on setting 10 for about 30 seconds.

Break the prawn crackers into pieces.
Fry the prawn cracker pieces for about 2 minutes at 180°C.

Mix the raspberry puree with the powdered sugar.

Place the thawed panna cotta ring on a plate and spoon the raspberry purée in the center.
Pipe dots of crémeux and Red Love gel onto the ring.
Place the mousse hearts in between and garnish with gold leaf, raspberries, strawberries, prawn crackers, apple blossom, and Atsina Cress.