PITAYA PARFAIT

Warm the Stand & Overrun, icing sugar and vanilla pod together in a bowl.

Whisk in the melted gelatin mass.

Mix the pectin and sugar together in a separate bowl.

Warm the purees and inverted sugar to 45°C in a saucepan, gradually whisk in pectin mixture and bring to a boil.

Mix the corn starch and sugar together in a saucepan before whisking in lychee puree and pitaya juice.

Cook until the mixture thickens.

Whisk in gelatin mass and cool down the mixture to 45°C.

Then gently fold in the meringue base.

Mix the egg white, glucose syrup and inverted sugar together in a mixing bowl and bain-marie to 65°C.

Whip up the mixture with a whisk attachment.

Make an Italian meringue at 121°C with the egg white (1), sugar and water.

Mix ground almond, icing sugar, egg white (2) and 1/3 of the Italian meringue together in a mixing bowl with a paddle attachment.

Gently fold in the remaining 2/3 of the Italian meringue.

Warm the Stand & Overrun (1), vanilla pod and gelatin mass together in a jar to 36°C.

Emulsify well with white chocolate, followed by Stand & Overrun (2) and rose water.

Reserve overnight in the chiller.

Mix pectin and sugar together in a separate bowl.

Warm the puree to 45°C in a saucepan, whisk in pectin mixture and bring to a boil.

Make sure the mixture is cooled down completely before thinly spreading on a Silpat with a circle stencil. Bake at 120°C for 5 minutes.

Shape the raspberry circles whilst they are still hot.

Assemble 6 pieces of raspberry crisp together to form a flower.