A rose for my love | Veliche

Ingredients

• 375 g egg
• 300 g sugar
• 330 g flour
• 12 g baking powder
• 270 g butter
• 100 g Belgian white chocolate Drops
• 80 g frozen raspberry pieces
• 200 g strawberry puree
• 80 g raspberry puree
• 30 g honey
• 30 g balsamic vinegar
• 40 g gelatin mass (1/5)
• 110 g lychee puree
• 18 g gelatin mass (1/5)
• 225 g Obsession 30 Belgian white chocolate
• 500 g whipped cream 35% fat
• 99 g fresh cream 35% fat
• 15 g white chocolate colour
• 72 g sugar
• 410 g glucose syrup
• 180 g gelatin mass (1/5)
• 224 g Obsession 30 Belgian white chocolate
• 700 g mirror glaze