JUAN MANUEL BARRIENTOS

Medellin's Flower Fair

STARTER

1 PERS
timing

2 H
preparation time

45 MIN
Cooking time

1 - 1 H 30

INGREDIENTS

FLOWER MOUSSES
220g heavy cream 36%
6g silver sheet gelatine
220g white chocolate
110g heavy cream 36%
10g cherry blossom compote
10g elderflower syrup
(or Saint Germain liqueur)
10g rose water
Cocoa butter sprays

CHERRY SORBET
1000g cherry pulp
400g water
200g dextrose
280g cane sugar
8g Cremodan

CHOCOLATE BRANCHES
Milk Chocolate
Fondant Flowers
Crushed Ice

VANILLA TUILE
60g all-purpose flour
50g egg whites
50g butter
50g sugar
1g salt
2g vanilla paste

ROSE MERINGUE
50g egg whites
100g cane sugar
10g rose water
Apple blossoms

RECIPE DEVELOPMENT

1. FLOWER MOUSSES
Take 110g heavy cream to a pot and heat it on medium until cream is before its boiling point. Remove from the heat and add the gelatine (previously hydrated) and the white chocolate. Mix with a spatula until chocolate is completely melted to get a ganache. Let it cool at room temperature. Aside, whip the rest of the cream until you get soft peaks. Add little by little the ganache to the whipped cream and mix with a spatula very softly to retain air in the mixture until it is smooth and even. Divide the mousse in three parts and then add a flavour to each one of them: roses, cherry blossom and elderflower.

2. CHERRY SORBET
Mix all ingredients and bring them to a boil so you activate the dextrose and Cremodan. Pass through an ice cream machine. Reserve in adequate containers in the freezer.

3. CHOCOLATE BRANCHES
Melt necessary chocolate and put it in pastry bags. Create chocolate branches over the crushed ice. Take fondant and make cherry blossom shapes. Put the flowers on top of the chocolate branches.

4. VANILLA TUILE
Mix all ingredients in a stand mixer (use butter at room temperature) until a smooth, homogenous mix is achieved.
Extend over flower moulds, Bake at 165°C for 4 mins.

5. ROSE MERINGUE
Make a French merengue by adding sugar while whipping egg whites with rose water until you get hard peaks. Extend merengue with a spatula on top of a tray with parchment paper and or silpat to get a thin layer. Then put the apple blossoms on top to create a mosaic. Dehydrate merengue at 80°C in the oven for 1-1.5 hours.

FINISHING & SERVING INSTRUCTIONS
Assemble the three mousses on the plate and garnish as in the photo.