Sakura-cherry roll

Mix the egg white with the icing sugar and the sifted flour.

Gradually add to the Crème Butter and colour with red food colouring.

Spread artistically on a baking mat.

Freeze.

Beat the egg yolks with the sugar until airy (1).

Add the oil and then the Stand & Overrun.

In a separate bowl, beat the egg whites and sugar (2) into meringue.

Mix and add the sifted flour.

Spread over the coloured pâte à cigarette.

Bake for 7 minutes on a 60 x 40 cm bakingtray at 200°C.

Mix the pectin with the sugar.

Add the purée and lemon juice.

Bring to the boil while whisking with a whisk and boil for 30 seconds.

Pour into a 60 cm tube with 3 cm diameter.

Freeze.

Add the cherry blossom tea to a quarter of the Stand & Overrun and leave to sit cold overnight.

The next day, boil the whipped cream without sugar, add the gelatine mass, strain and pour over the white chocolate and mix.

Add the remaining three-quarters of the cold Stand & Overrun, along with the MonChou® and mix with a hand blender.

Leave to sit in the refrigerator for 12 hours, then beat to the required consistency.