Bahibe, Rose Tea and Pistachio

1.    Bloom gelatin in water.
2.    Warm the milk until simmering. 
3.    Steep the tea in the milk. Strain then rescale and add in cream.
4.    Warm the mixture. 
5.    Temper in yolks and sugar.
6.    Cook to 82C.
7.    Pour into the chocolate then stick blend to emulsify.
8.    Pour into round molds. Freeze until ready to use.

1.    Warm the butter and glucose.
2.    Add in the cocoa mass and melt in very low heat. 
3.    Turn off the heat.
4.    Mix the sugar and cocoa powder then add in to butter mixture.
5.    Add in cold water. Cool.
6.    Spread a thin sheet on a parchment lined sheet pan.
7.    Bake 330F for about 10-15 minutes until bubbles stop popping then quickly cut into round shapes with a ring cutter while hot.

1.    Cream butter, icing sugar and salt.
2.    Add in eggs.
3.    Add in dry ingredients.
4.    Spread in between parchment paper and roll in the sheeter to 3 mm.
5.    Freeze then cut with a fluted cutter slight bigger than the cremeux mold.
6.    Bake 325F for 10-15 minutes in between a perforated silicone mat with a sheet pan on top to hold the weight down.

1.    Toast the pistachios for 5 minutes in a 350F oven.
2.    Caramelize the sugar then pour on the pistachio on a sheetpan. Add the salt.
3.    Cool down then mix in the robot coupe until it comes out like a loose paste consistency.

1.    Bloom the gelatin sheets in ice water.
2.    Heat the cream, sugar, cardamom and vanilla paste. Bring to a boil.
3.    Turn off then add in bloomed gelatin.
4.    Pour the cream on the chocolate. Stick blend.
5.    Cool down for at least 12 hours.
6.    Whip the mixture until medium peak. Pipe on to quenelle molds.
7.    Save some of the mixture for piping on top of the cremeux.

1.    Melt butter then cool to room temperature.
2.    Whisk egg whites and sugar to soft peaks.
3.    Mix in cooled butter.
4.    Sift all purpose flour and cocoa powder.
5.    Add into eggwhites.
6.    Mix until incorporated.
7.    Spread on tuile mold and make at 325 F for 6-8 minutes.