Easter Plated Dessert

Mix all ingredients and bring to a boil. Set aside to set (jelly). Blend the set jelly until it reaches a smooth gel consistency. Transfer some of the gel to a silicone mold and freeze (caramel egg insert), and transfer the remaining gel to a dispenser (plate decoration).

Bring the cream to a boil, add the gelatin mass and dissolve, then combine with the caramel blossoms to create a ganache. Bring the water and sugar to a boil and cook until 105°C. Whisk the egg yolks in a stand mixer and combine with the simmering syrup. Beat until foam. Combine the egg yolk foam with the whipped cream, then fold everything into the caramel ganache to create a mousse. Pour the first portion of the mousse into a silicone mold, add the frozen mango-yuzu gel, add the remaining mousse, and freeze.

Soak the gelatin in water (2). Heat the water (1) with sugar and glucose syrup to 103°C. Add the condensed milk, soaked gelatin, and milk chocolate. Mix using a blender, then chill. Coat the frozen cakes with the glaze at 30-35°C.

Prepare a paste with egg whites, almond flour, and icing sugar and mix thoroughly. Boil the sugar and water to 121ᴼC. Beat the egg whites and add the hot syrup. Beat until the meringue is room temperature. Combine with the paste and add the food coloring. Bake at 140ᴼC for about 15 minutes.

Bring the cream to a boil, pour it over the chocolate, add the vanilla paste and butter. Combine everything together and emulsify using a blender. Set the ganache aside to set at room temperature for 12 hours. Use the ganache to fill the macarons and decorate the plate.

Beat the egg yolks, sugar, and glucose syrup until stiff peaks form, heating the mixture to 60°C. Bring the milk and cream to a boil and pour everything into the prepared foam. Add the pistachio paste. Pour into a container and freeze.

Using a mixer, combine all ingredients until crumbly. Bake in a convection oven with the oven door open at 170°C for approximately 20 minutes.

Mix all ingredients thoroughly, pour into a siphon and set aside in the refrigerator for at least 2 hours.

Wash the mint leaves and dry them thoroughly. Transfer them to a blender, add the oil, and blend for about 15 minutes. Strain the oil through a cheesecloth-lined strainer. Hang it in a piping bag for a few hours to separate the water from the oil. Store the prepared oil in the fridge.