ruby rosseate

Warm the marzipan in a micro oven to soften it.
Beat eggs with soften marzipan.
Add sieved flour with baking powder.
Add warm milk steeped the saffron.
Add the melted butter. Mix well.
Bake it at 180 deg c for 10 mins.

Prepare custard by boiling cream and adding the egg yolks mixed with the sugar.
Add the gelatine.
Add the yoghurt and mix well. Set in desired mould.

Warm up the puree with the glucose.
Add the mixture of sugar and pectin. Cook 2 mins
Set in desired mould.

Prepare custard by boiling cream and adding the egg yolks with sugar.
Add the gelatin mass to the custard and mix well.
Pour the custard over the ruby chocolate and blend.
At 35 deg C fold in the whipping cream.

Boil water with glucose. Bring to boil for three minutes
Off the fire, add the condensed milk, gelatin mass and the milk chocolate and whisk well.
Strain the mixture in the beaker and blend it.
Use the glaze at 35 to 40 deg C.