Directions:

STRAWBERRY COMPOTE

• 1. In a bowl combine sugar, glucose powder, and pectin NH.
• 2. Add to purée and bring to a boil for 2 minutes.
• 3. Add diced strawberries and cook for an additional minute. Add vitamin C and stir.
• 4. Pipe the compote into a small sphere mold and freeze.
• 5. Unmold when ready to use.

LEMON CREMEUX

• 1. In a saucepot, combine eggs, sugar, lemon juice, and zest and cook to 185°F.
• 2. Strain and add gel mass. Cool to 140°F, add butter and emulsify. Cool completely.
• 3. In a medium sphere mold, pipe cremeux halfway, place strawberry compote sphere in the middle and close the mold.
• 4. Finish piping the cremeux to cover the compote sphere and freeze.
• 5. Unmold when ready to use.

VANILLA SPONGE CAKE

• 1. In a stand mixer whisk together flour, sugar, baking soda, and salt.
• 2. Add buttermilk, canola oil, vinegar, and vanilla paste. Mix until fully combined.
• 3. Pour into a prepared sheet tray and bake at 325°F for 30 minutes.
• 4. Cut cake into rounds of the same circumference and freeze.

MASCARPONE MOUSSE

• 1. In a saucepot, combine first amount of cream, sugar, and vanilla beans and bring to a boil. Allow to infuse for 30 minutes.
• 2. Strain the warm infusion over mascarpone and gel mass.
• 3. Blend with an immersion blender. While blending, slowly add remaining cream. Cool completely and rest overnight.
• 4. Whip mousse and fill half-moon mold over halfway. Place lemon cremeux insert making sure it is in the center. Cover with additional mousse if necessary.
• 5. Place vanilla sponge cake on top and press until level.
• 6. Freeze overnight and unmold.

GRAY CHOCOLATE GLAZE

• 1. Melt cocoa butter with white chocolate.
• 2. Immersion blend with oil and black powder color without adding any bubbles.

SUGAR ROSE

• 1. Create a rose bud with the red gum paste.
• 2. Use egg white to wet the tip of the floral wire and stick in the rose bud. Let dry overnight.
• 3. Roll gum paste to 1mm and use a small 5 size rose petal cutter to cut three pieces per flower.
• 4. Use egg white to glue petals, alternating every other size.
• 5. Dry upside down overnight.

ASSEMBLY

• 1. Unmold moon. With the help of a toothpick, dip mousse into the glaze, making sure it is fully covered and there are no bubbles. Place in freezer.
• 2. Set up a spray gun and spray moon with the same grey glaze, creating the velvet effect.
• 3. Blow black luster dust to help catch the light and make the velvet effect more visible.
• 4. Finish with sugar rose on top.