Flower Power

Mix together ground almonds, flour and cocoa powder.
Whip up egg whites with cane sugar in three times and fold into dry ingredients.
Add melted butter and agave syrup, and fold into previous mixture together with geranium essence.
Pipe 30 g into silicon moulds and add 5 g of G-nial ganache to centre.
Bake at 180°C for 8-10 minutes.

Mix together cream, Trimoline®, glucose and butter, and heat up to 85°C.
Pour over G-Nial chocolate in three stages.
Leave to cool and add 5 g of ganache to Friand before baking.

Mix together cream and tonka beans, and heat up to 60°C.
Melt chocolate in cream mixture, add Pro Espuma and homogenise.
Cool in freezer until firm, whip and pipe on top of baked Friand.

Mix together all dry ingredients.
Make well, and incorporate Fruit'Purée Calamansi Capfruit, Fruit'Purée Blueberry Capfruit, water, egg yolks and oil. Mix into smooth dough.
Heat up clarified butter to 140-150°C in a pan and fry flower cookies with special flower-shaped utensil.

Mix together and heat Fruit'Purée Blueberry Capfruit and juices.
Dissolve soaked gelatine leaves and add geranium essence.
Pour into silicon moulds and leave to cool.

Make creme anglaise with milk, cream, milk powder, Trimoline®, vanilla and egg yolks 'à la nappe'.
Add sugar, stabiliser and geranium essence, and leave to cool.
Make freeze-roll ice cream 'à la minute' and serve.

Mix together and heat milk, cream, milk powder, glucose and vanilla.
Mix together stabiliser and sugar, and add to milk mixture.
Pour over chocolate and leave to cool.
When cool, use as decoration for freeze-roll ice cream.

Mix together all dry ingredients.
Make well, and incorporate cream, butter, white wine and Kirsch. Mix into smooth dough.
Bake bricelets with traditional bricelet iron.
Add bricelet pieces while making freeze-roll ice cream.