HEART HALF SPRAYED PURPLE AND HALF GLOSSY GLAZED PURPLE

Method

Roulade
In a bowl, work eggs and sugar together, add flour and starch. Pour onto a baking sheet lined with parchment paper and spread evenly with a spatula. Bake in a preheated oven at 200°C for about 8 minutes; sprinkle with granulated sugar.

White chocolate and black lemon mousse from Oman
In a saucepan, combine white chocolate, cream, and fish glue, previously softened in cold water, and heat to 35°C.

Add semi-whipped cream, Oman lemon powder, and lemon peel to the ganache.

Blueberry insert
In a saucepan, combine blackcurrants, puree, sugar, and pectin. Bring to a boil. Soften gelatin and add it to the blackcurrant mixture with lemon juice. Mix well and pour into the mold. Freeze and use.

Blackcurrant syrup
Pour all the ingredients into a saucepan, bring to a boil, and let cool

Purple glaze
Bring water, sugar, and dextrose to 103°C. Reduce the heat, add milk, bring to a boil again, and lower the temperature. At 50°C, add the fish glue, at 36°C add the cocoa butter and purple food coloring. Glaze at 32°C.

Combine food colorings with butter and tempered white chocolate. Mix and use with an airbrush.

Composition
In a heart-shaped mold, place a small amount of chocolate mousse. Place the blueberry insert on top and cover with chocolate mousse. Seal with the pre-soaked roulade. Place in a blast chiller. Unmold, glaze half of the heart with glossy purple glaze and the other half with purple cocoa butter.