Mix together and sieve 3 time.

Add

Melt and add

Cook at 119°C

Whip at 80% and add the cooked sugar.

Mix the two mixtures together once the Italian meringue is at 40 - 45°C.
Pipe using a plain nozzle (20 mm Ø) on a silpat, giving it a heart-shaped of 12 cm.
Bake in a ventilated oven at 150°C for 16 to 18 min.

Mix all together and cook at 72 Brix.

Let it cool down at 4°C.

Boil

Pour and mix well using a blender.

Add the cold cream.

Let cool overnight in the refrigerator. Whip, the day after.