Ingreadient :

• 500g tinned lychee
• 50g lemon juice
• 10g dextrose
• 30g pro creamoux
• 65g sugar
• Blend all together, pass chum and pace
• 300g water
• 80g sugar
• 25g rose water
• 3 leaf gelatine
• 12g lemon juice
• Bring to boil, add bloomed gelatine and pour 13g into bowl
• 150g icing sugar
• 65g t45 flour
• 65g artichoke power
• 60g butter
• 4 egg white
• 300g puree
• 15g glucose
• 170g white chocolate (valrona)
• 2 leafs gelatine
• 15g lemon
• Pinch of salt
• 1kg peeled sliced artichokes
• 30g lemon juice
• 5g salt
• 50g sugar
• A few petals from a rose

Direction :

1. Lychee sorbet
2. Rose Jelly
3. Artichoke candi
4. Artichoke tuille
5. Artichoke creamer
6. Rose syrup
7. BBQ rose
8. Blend all together, pass chum and pace.
9. Bring to boil, add bloomed gelatine and pour 13g into bowl.
10. Blend all together besides butter until hits 37deg c in thermos, add butter
11. Grease spray silk pat mats, wipe and pipe using 3 nose bottle. Bake at 170, fan 3 until golden brown. Cut into lengths.
12. Heat puree with glucose and add bloom gelatine. Hand blend in the white chocolate and season with lemon juice and pinch of salt.
13. Place all in a double bag and fav. Cook at 100g deg c for 40 minutes (or until soft) Blend, Pass and pace. Pac 3 times before use.
14. Take a few rose petals and BBQ them. Sprinkle on top.