Exquisite Rose Zephyr with Hibiscus Jelly and Mascarpone Mousse

• Confit: Rose jam, 150 g (8 tbsp); Water, 50 g; Gelatin sheets, 2; Rose petals, 16; Egg white, 1; Granulated sugar, 100 g
• Jelly: Dried hibiscus flowers, 50 g; Water, 500 g; Sugar, 100 g; Gelatin sheets, 3; Raspberries, 24
• Mousse: Egg yolks, 100 g; Elle & Vire 35% fat liquid cream, 250 g; Mascarpone, 250 g; Gelatin sheets, 1; Water, 25 g; Sugar, 70 g

Difficulty: Advanced (4/5)

Rose Confit: Soften and melt the gelatin in water, then stir into the rose jam. Set aside.

Crystallized Rose Petals: Lightly brush petals with egg white, sprinkle with granulated sugar, and dry in the oven at 50°C.

Hibiscus Jelly: Boil water and infuse hibiscus flowers for 10 minutes, covered. Strain, sweeten with sugar, and add softened, melted gelatin. Cool slightly, pour into cups, and add raspberries before it fully sets.

Mascarpone Mousse: Heat water and sugar to 118°C, then pour over egg yolks. Beat in a mixer until fully cooled. Incorporate melted gelatin, mascarpone, and softly whipped cream. Chill.

Assembly and Finishing: Pour hibiscus jelly into cups with submerged raspberries. Gently layer mascarpone mousse on top. Refrigerate for 2 hours. Garnish with rose confit and crystallized petals.

Source: Compagnie Laitière Food-Service, Elle & Vire, Ecole Lenôtre