Strawberry Hibiscus Dessert | Valrhona Chocolate

Name: Strawberry Hibiscus Dessert | Valrhona Chocolate
Ingredients: 6g Gelatin powder 220 Bloom; 30g Water for the gelatin; 280g Almond drink; 30g Glucose DE 35/40; 110g OPALYS 33%; 85g COCOA BUTTER; 520g Heavy cream 36%; 190g 70% ALMOND PASTE FROM PROVENCE; 335 g Almond shortcrust pastry; 290g 70% ALMOND PASTE FROM PROVENCE; 280g Eggs; 60g All-purpose flour; 4g Baking powder; 30g Clarified butter; 74g Hibiscus flowers; 740g Mineral water; 630g Hibiscus flower infusion; 75g Sugar; 15g Gelatin powder 220 Bloom; 75g Water for the gelatin; 300g Almond shortcrust pastry; 200g Crispy wheat flake cereal; 300g STRAWBERRY INSPIRATION; As needed Fresh strawberries

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As needed Fresh strawberries Preparation: Make the almond whipped ganache and shortcrust pastry. Make the Genoa cake, then place 100g in 14cm rings. B

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