Rose’s meditation

Pawel Malecki, Poland

Pawel Malecki
Rose’s meditation
  1. Suede made of coloured cocoa butter
  2. Rose mousse
  3. Lime mousse
  4. Hazelnut dacquoise
  5. Chocolate mousse with peeled off lime skin
  6. Rose mousse
  7. Golden flakes
  8. Rose flakes dipped in sugar
  9. Chocolate glaze

Chocolate mousse

Boil milk, cream, lime skin. Add chocolate. Gelatine flakes soak and add to boiled pulp and cool to room temperature. Yolks whip with sugar and join with prepared pulp. Cooled pulp join with whipped cream.

Lime mousse

Boil juice with the skin, add yolks with sugar, heat it up, add gelatine, freeze it, toss it till the downy pulp, stir with whipped cream.

Sponge coke without flour

Glair whip with sugar till the foam is stiff, add yolks and melted couverture, stir gently and add melted butter at the end. Bake for 10 minutes in temperature of 170°C degree.

Sugar syrup

Boil whole the mass.

Glaze

Boil the whole mass.

Hazelnuts dacquoise

Glair whip with sugar till the foam is stiff, add powder sugar with minced nuts. Bake (dry) two hours in 110°C degree.

Pastry made at the World Chocolate Masters 2005 Finals in France.