Directions:

DACQUOISE

• 1. Set oven to 356°F.
• 2. In a bowl, sift together the powdered sugar, almond flour, and flour.
• 3. In a separate bowl, beat together egg whites, egg white powder, vanilla flavor, and sugar until stiff peaked meringue.
• 4. Fold dry ingredients into the meringue. Pour mixture into a lined small baking tray. Bake for 12-15 minutes. Cool and reserve.

VANILLA RASPBERRY PANNA COTTA

• 1. Soak the gelatin in ice water.
• 2. In a medium-sized pot, combine heavy cream, half the raspberry purée, granulated sugar, and vanilla flavor. Bring to a simmer.
• 3. Add hydrated gelatin and stir to dissolve. Remove from heat.
• 4. Add remaining raspberry purée and yogurt. Whisk until fully combined.
• 5. Pour into silicon inserts and freeze.

RASPBERRY GELATIN

• 1. Soak the gelatin in ice water.
• 2. In a medium sized pot, combine raspberry purée and granulated sugar. Place over heat and bring to a boil.
• 3. Add gelatin and stir to dissolve. Remove from heat.
• 4. Pour over a quart sheet tray, lined with plastic wrap. Refrigerate until set.

VANILLA LYCHEE MOUSSE

• 1. Soak the gelatin in ice water.
• 2. In a medium sized pot, bring the lychee purée and vanilla to a boil.
• 3. In a small bowl, whisk together the egg yolks and granulated sugar and pour into hot lychee mixture to temper.
• 4. Return mixture to pot and continue cooking, stirring often, until cooked to 179.6°F. Add hydrated gelatin and stir until dissolved.
• 5. Strain mixture over the chocolate. Emulsify with a hand blender and allow to cool to 86°F.
• 6. Fold in whipped cream and transfer to piping bag.

CLEAR GLAZE

• 1. Combine the granulated sugar and pectin.
• 2. In a large pot, bring glucose syrup, invert sugar, dextrose, and water to 104°F. Begin adding sugar/pectin mixture little by little, mixing, until fully incorporated.
• 3. Bring mixture to a boil for 2 minutes, add citric acid, and continue to cook for an additional 1 minute. Remove from heat and refrigerate to rest.
• 4. To use, weigh 100g of glaze and add 20ml of water. Heat to 140°F in the microwave.

ASSEMBLY

• 1. Using a mini heart-shaped cutter, cut the raspberry gelatin and place inside individual heart shaped silicon molds, using about 6 hearts per mold.
• 2. Pour 1 layer of mousse inside silicon molds, followed by the frozen vanilla-raspberry panna cotta. Cover with additional mousse. Finish with a disc of the dacquoise. Remove excess mousse with an off-set spatula. Freeze overnight.
• 3. Unmold the mousses and glaze with clear glaze. Decorate with heart sprinkles.