300 grams water
300 grams glucose
300 grams granulated sugar
300 grams white chocolate
7 sheets silver-strength gelatin, bloomed in ice water for 5 to 10 minutes
210 grams sweetened condensed milk
Red gel paste, as needed
35 grams granulated sugar
3.5 grams pectin NH
50 grams glucose
250 grams blueberry puree
95 grams granulated sugar
25 grams water
95 grams egg yolks
450 grams whipped heavy cream
400 grams white chocolate
100 grams unsalted butter, at room temperature
70 grams granulated sugar
50 grams hazelnut flour
0.5 grams cinnamon
20 grams eggs
150 grams cake flour
417 grams macaroon coconut
333 grams confectioners' sugar
200 grams almond flour
33.3 grams all-purpose flour
500 grams egg whites, at room temperature
83.3 grams granulated sugar
6 ounces granulated sugar
10 ounces water
12 ounces prickly pear puree
4 ounces pear puree
2 cups raspberries
1/4 cup granulated sugar, plus more if needed
12 gold petals, for topping
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