Rose, Raspberry, and Lychee Entremets

Sprinkle gelatin over water in a small bowl and it set aside to rehydrate.

Add the cream and milk to a large pot on medium heat and bring to a simmer then reduce the heat to low.

Whisk the yolks together with the stevia, salt, pitaya, and glucomann in a large heat proof bowl.

When the milk and cream are at a low simmer, slowly pour the hot mixture into the egg yolks while whisking constantly to keep the eggs from overcooking to temper them. Then pour the tempered yolks back into the pot of cream. Cook while whisking slowly and constantly until thickened, about 4-5 minutes. As the mixture becomes more thick, whisk vigorously to keep the cooking even, watching for bubbles. When you see a couple of bubbles, remove from heat. Do not boil as it will cause the eggs to overcook and scramble.

Remove from heat and whisk in the rehydrated gelatin until smooth, about 1 minute. Then whisk in the butter, another 30 seconds or so.

Strain the mixture through a fine mesh strainer and into a storage container. Immediately press plastic wrap directly onto the surface of the cream to prevent a skin from forming. Refrigerate until completely cold, about 2 hours and up to 3 days. Whisk thoroughly before using.

Add all ingredients to a small pan and cook all together until allulose is melted, set into a strainer in a bowl. Drain and discard liquid, reserve fruit for filling.

while the filling is cooling. Sprinkle the gelatin over the tablespoon of water and let soften for 10 minutes. While gelatin is hydrating, cook the raspberries. You can microwave them until broken down and soft or heat over medium-high heat in a small pan on the stovetop, pressing to break them down. Strain this mixture through a fine mesh strainer and into a small bowl, pressing to extract as much as possible, discard seeds. Stir in the stevia, pinch of salt, lemon juice, glucomann, and rehydrated gelatin. Stir well until gelatin is melted and the mixture is smooth. Set aside, stirring occasionally until cool and thickened.

Heat the cream and allulose over medium heat until just simmering. Add the bloomed gelatin and stir until dissolved. Remove from heat and add the white chocolate. Let stand for 5 minutes to melt the chocolate. Stir until completely smooth and then stir in color to desired strength. (You can place a sheet of plastic wrap directly on the surface of the glaze and refrigerate overnight or use it after making, just make sure to let it cool to 90ºF before applying it.)

Line a rimmed baking sheet with parchment paper and set aside.

In a medium bowl, beat the butter until it is light and fluffy. Add the monk fruit, salt, and egg yolk and beat again until light and fluffy. Add in the almond powder and baking powder and beat until the batter comes together (It should have the consistency of play dough and be very smooth).

Press into a ball and then roll to 1/8-inch thickness between 2 sheets of parchment paper. Using a cookie cutter, cut cookies from the dough. Re-roll and cut as needed until you have 6 cookies. Transfer to the prepared baking sheet and refrigerate for 30 minutes.

Preheat the oven to 350ºF.

Bake for 8-12 minutes at 350ºF, or until the edges are just golden and the pastry is firm. Cool completely and set aside (these can be made up to a week ahead of time and stored at room temperature for frozen for up to 2 months).

Lightly oil a piece of aluminum foil and set aside.

Melt isomalt in the microwave until liquid. Carefully, spoon drops onto a greased foil. Go slow and be cautious as the isomalt is very hot and can easily burn you. Let cool completely before gently peeling off the foil.

If you will be glazing the roses, reheat the mirror glaze until liquid and then cool to 90ºF before using. Then poke 2 toothpicks into the back of each frozen rose and carefully dip it rose design down into the glaze. Lift up and let excess drip off before inverting the rose so that it is right side up.

Set each rose onto a shortcrust and let thaw completely before serving. Place isomalt water drops over rose petals, if desired.