Trinity Of Love

In a pot, combine sparkling water, 200g sugar, and 700g rose wine.

Bring the mixture to a boil while stirring occasionally to dissolve the sugar.

While the mixture is boiling, separately mix 12g agar-agar with 50g sugar to help the agar-agar disperse evenly and avoid clumping.

Gradually whisk the sugar-agar mixture into the boiling liquid.
Allow the mixture to boil for 1-2 minutes to activate the agar-agar properly.

Remove the pot from heat and add gold flakes, pour the mixture into molds or a shallow tray.

Let it cool and set completely at room temperature or in the refrigerator.

Place all the ingredients into a mixing bowl. Use a hand blender to blend the mixture until smooth.

Adjust the coloring based on the quantity of the mixture. Be cautious not to overdo it; aim to preserve the natural raspberry color as much as possible.

Pass the mixture through a fine sieve into the siphon (spuma bottle) to ensure it’s smooth and free of lumps.

Secure the siphon lid and charge it with two gas cartridges. Shake well to incorporate the gas evenly.

Dispense the foam into a microwave-safe cup, filling it halfway. Microwave in increments:

Start with 30 seconds.

Check the texture, then microwave for 30 seconds.

If needed, microwave for an additional 40 seconds or until the desired texture is achieved.

Boil liquid glucose and water together.

Add the sugar and agar-agar mixture to the boiling liquid.

Mix thoroughly until there are no lumps.

Stir in the cream and gelatin.

Let the mixture boil briefly.

Remove from heat and add milk chocolate.

Let it sit for 5 minutes.

Use a hand blender to mix until smooth.

Line a food pan with lamination paper (parchment or acetate works as well).

Pour the mixture into the pan to your desired thickness.

Cover the top with another sheet of lamination paper to prevent a skin from forming.