Christmas Trio

Sift the icing sugar, almond flour, baking powder and plain flour. Add egg whites and whisk for two minutes. Add cream and mix all together. Melt the chocolate with butter and add to the first mixture. Pour the mass into the mouls and refrigerate for 2 hours. Bake at 175°C for 18 minutes.

Soak the gelatine in water. Heat the wine sugar and eggs to 80⁰C, stirring constantly, add the soaked gelatine. Set aside for 5 minutes, add cold butter and ginger paste. Stir until the butter is combined with the cream. Pour into moulds and freeze.

Soak the gelatine in water. Boil the cream and pour over the white chocolate with soaked gelatine, add the orange paste and mix well. Add chopped orange slices. Gently combine with the whipped cream.

Soak the gelatine in water (1). Heat up the water, sugar and invert sugar (1) to 110ᴼC, then add the soaked gelatine. Whisk the mass in a mixer until foam is obtained. Add the invert sugar (2) and lime juice at the end. Spread the finished marshmallow on a baking sheet with coconut flakes.

Soak the gelatine in water (2). Make a syrup from sugar, water (1) and glucose at 103°C. Add white chocolate, condensed milk and soaked gelatine. Mix using hand-blender. Add the colorant at the end. Coat the frozen desserts with a glaze of about 30°C.