Procedure
Light almond mousse
Heat the milk and dissolve the rehydrated gelatine in it. Emulsify over the chocolate and the Delipaste Roasted Almond, then at 35°C add the semi-whipped cream. Pour immediately into silicone moulds.
Red anhydrous icing
Melt the white chocolate and coloured cocoa butter, then emulsify with rice oil.
Composition
Pour the light almond mousse into a silicone mould, adding a whole, well-drained Amarena Fabbri. Blast chill to a negative temperature. Remove from the mould and glaze immediately with the anhydrous glaze. Finish with a stalk and a gold leaf.