Tiger Roulade

Warm the egg yolks with sugar together in a mixing bowl over a bainmarie to 36°C, then whip up with whisk attachment till it reaches ribbon stage.

Gently fold in the corn starch.

Warm the milk, Cream Cheese, sunflower oil and salt together in a saucepan to 50°C, then remove from heat.

Cool down the mixture to 36°C, blend in egg yolk, followed by flour.

Gently fold the soft-peaked French meringue into the cheese batter (36°C).

Spread the batter on a 60 cm x 40 cm baking tray.

Bake in deck oven at 170°C (top), 160°C (bottom) for 20 minutes.

Switch the oven off and keep the biscuit inside the oven for 10 minutes with the door open.

Infuse the chrysanthemum and lemon zest with hot Stand & Overrun (1) overnight in the chiller.

Warm the infusion, honey and gelatine mass together to 36°C.

Emulsify together with the Stand & Overrun (2).

Reserve in the chiller for later use.

Infuse the chrysanthemum and lemon zest with hot Stand & Overrun (1) overnight in the chiller.

Warm the infusion, honey and gelatine mass together to 36°C.

Emulsify together with the Stand & Overrun (2).

Reserve in the chiller for later use.

Spread 120 g of chrysanthemum chantilly on the souffle cheese biscuit and roll. Spread 50 g of chrysanthemum on the tiger skin biscuit and wrap it around the souffle cheese roll. Freeze for 15 minutes. Slice the roll into 3 cm thick pieces. Pipe dollops of chrysanthemum chantilly on top and garnish with lemon marmalade, edible flower and lemon zest.