Champagne and Roses
Blend the yolks with the sugar and the corn starch, add the warm champagne and bring the mixture to 82°C. Add the hydrated geatin, leave to chill to 30°C, then mix the whipped cream.
STRAWBERRIES, RASPBERRIES AND ROSE GELÉE
Melt a little of the raspberries pulp with the sugar and the gelatin, then add the mixture to the remaining pulp and pour on the frozen "namelaka
Prepare a cream with the milk, the dairy cream, the vanilla, the yolks, sugar and corn starch. Add the hydrated gelatin and the gelatin, then emulsify.
SOFT ALMOND BOTTOM
Mix the eggs with the yolks, sugar, powder almond and the soft flour, then add the warm butter and the whipped meringue. Bake the mixture at 170°C for 12 minutes.
Whip the yolks with the sugar and the salt. When the mixture will be solid, add the creamy butter and melt. Complete it adding the powders. Pour the mixture at 3 mm thickness and bake it at 160°C per 20 minutes.
SHINY PINK ICING
Bring to a boil the water, the sugar, the glucose and the colourant. Add the hydrated gelatin, melt well and add the condensed milk. Pour the cocoa butter and amulsify well. Leave to chill one night, use it at 32/35°C.
Put together the different sections backwards in the mould. Put a layer of champagne bavarese, arrange the double frozen red fruits and roses gelee and the vanilla namelaka. Add the soft almond bottom and the breton sablee. Cover everything with the champagne bavarese. Freeze, pull it out and cover with the shiny pink icing.