DRAGÉE CREAM

Hydrate the gelatin with cold water. Bring the milk and cream to a boil. Pour the hot liquid over the white chocolate and almond paste, creating an emulsion. Incorporate the gelatin and blend.

MORELLO CHERRY-RASPBERRY JELLY

Melt the Morello cherry and raspberry purees. Blend cold with the xanthan until the mixture thickens.

PINK GLAZE

Hydrate the gelatin in advance with cold water. Bring the cream and glucose to a boil. Add the gelatin mass. Gradually pour over the chopped mixture of ivory couverture and blonde coating paste. Add the coloring. Blend and let rest for at least 2 hours before use.

ROSE MARSHMALLOW

Hydrate the gelatin in advance with cold water. Cook the sugar, water, and invert sugar (1) to 116°C. Pour into the mixer bowl fitted with a whisk, containing invert sugar (2), gelatin mass, and rose paste. Whisk the mixture. Pipe the marshmallow into 1 cm diameter ropes on a silicone mat. The next day, prepare a bowl of icing sugar and place the marshmallow ropes in it to make cutting small sections easier.

ASSEMBLY AND FINISHING

Place 20 g of Morello cherry-raspberry jelly at the bottom of each ø 8 cm tartlet shell from PCB Création. Then, pipe 40 g of dragée cream on top. Chill. Glaze the tartlets with the pink glaze. Decorate with rose petals, marshmallow pieces, sprinkles, silver leaf, and small dots of Morello cherry-raspberry jelly.