Scarlet fennoli origin

Make a crumble of ingredients.

Put on a silpad on a baking tray and bake 12 minutes on 180˚C.

Cool.

Mix the sugar and butter together.

Whisk up the eggs.

Put the butter mixture by the eggs and mix.

Add the melted chocolate.

Add the dry ingredients.

Spread out on an tray 60 x40 cm.

Bake for 7 minutes at 190˚C.

Mix the custard powder and sugar together and add the egg yolk and a bit milk and stir.

Heath the milk.

Add the custard mixture and heat up.

Add the gelatin.

Add the chocolate

Homogeneous the mass.

Cool.

Whip up the cream and mix with the cold cream.

Temper the chocolate.

Spread out on an guitar sheet 7 x 30 cm long.

Cut 9 cm long.

Roll tight on a pipe of 2 com ø in plastic.

Let cristalize.

Unmould.

Cook the fennel.

Weight the mixture in an thermomix.

Add the other ingredients.

Cook in the thermomix for 2 minutes on 100˚C.

Cool

Whisk it to a homogeneous mixture.

Pipe.

Blender the fresh raspberry and remove the seeds. Add in an sauspan.

Add the glucose,invert sugar and Cab. Sauvignon vinegar in a sauce pan.

Mix the sugar and pectin.

Add to the puree on 40 ˚C

Heat to 65˚C

Cool.

Blender before use.

Add the puree in the thermomix and mix the ultratex in 2 times to the puree

Make a homogenous mass.

Mix all ingredients together in an thermomix.

Put the mass in an siphon

Add 2 cartridges

Full plactic cups half.

Place in an microwave for 45 seconds

Mix all together.

Pipe tubes a 7 cm long.

Let set in the refrigerator.

Cut the biscuit 1 x 9 cm long.

Fill the tubes half way with the Diplomat cream, fennel crème, raspberry compote, and the lemon jelly.

Put in the crispy and fill the tube with the fillings.

Sprinkle the crumble on both tops and put it on the biscuits.

Decorate het tube with scarlet powder and alcohol.

Decorate with the raspberry compote and the lemon jelly.

Decorate with the sponge, fennel tops and fennel and Cocoa Nibs 100%.