Birch gel sponge cake with blueberry, cherry and winter cherry.
30 oz white chocolate.Birch juice 100 gr.Pectin 3 oz.Caramel 3 oz.10 g celery confit.Maraschino cherries 15 g.Physalis 40 gr.Blueberry cake 30 oz.Creamy honey cream 40 g.Cashew nuts in sesame 10gFlowers, mikrozelen
Birch gel. Birch sap thickens the pectin. Fill the cone of chocolate. Top with celery confit, decorate mikrozelenyu , flowers.Celery confit. Celery cut into cubes, add the orange juice , sugar and finely chopped zest. Bring to a boil , cool. We perform the procedure until you get the desired consistency confit.Blueberry cake . Biscuit mix with blueberry jam.Creamy honey cream. Rustic, heavy cream mixed with carrot juice and white honey .A cone of chocolate. White chocolate is tempered , pour into a cone with parchment . Drain off excess chocolate . Chill. Get. That cone was , I made a small platform . In a round shape pour chocolate, caramel put on a cone and insert in the form of flooded with liquid chocolate. Chill. Platform blueberry powder biscuit .