Recipe: DESSERT LICORICE-HIBISCUS FLOWER-MINT

Licorice Sponge Cake:
Preparation:
-Heat the 2 creams, stirring constantly.
-Beat the egg yolks with sugar using an electric mixer until a white foam forms.
-Add the cornstarch and sifted flour.
Beat the egg whites until stiff peaks form.
Fold in the egg whites, mixing gently. Pour the mixture onto a silpat and bake in the oven.
Hibiscus Flower Syrup:
Pour the water and sugar into a saucepan, heat over medium heat until boiling.
-Add the flowers and let simmer for infusion.
-Filter and bring to a boil, stirring until syrup consistency is achieved.
Hibiscus Flower Bavarian Cream:
Preparation:
Soak the gelatin in cold water.
Whip the cold cream then add the powdered sugar.
Heat the hibiscus syrup and add the drained gelatin. (Or add powdered agar-agar, mixing quickly to avoid lumps). (for color I added red food coloring).
Add to the warm syrup part of the cheese, mix, then add the rest of the mascarpone. -Add the whipped cream carefully.
Reserve in the refrigerator.
Mint Bavarian Cream (fresh mint)
Preparation:
Heat 10cl of milk, half of the sugar and the mint leaves.
-Mix well and filter.
-Beat the egg yolks with the remaining sugar and the rest of cold milk, add the cornstarch.
Pour the hot milk over the mixture, keep over low heat stirring until a custard cream forms.
Add the hydrated and drained gelatin.
-Mix well, add the mint syrup or green food coloring.
-Whip the cream with the remaining sugar.
-Add the whipped cream to the mixture and reserve in the refrigerator until assembly.
Licorice Coulis or Mousse:
Heat the milk and cream-, add chopped licorice.
-Bring to a boil, stirring constantly.
- Filter and reserve in the refrigerator.