Piluka’s box

Instructions

1. Step 1

   Several days beforehand, make the jasmine and sandalwood sorbet. Mix all the ingredients together except for the gelatine

2. Step 2

   Heat the mixture to 85°C, but do not boil

3. Step 3

   Blend again and then add the soaked gelatine

4. Step 4

   Cool in an ice bath and then chill for 12 hours

5. Step 5

   Blend the mixture again, and then freeze in a Pacojet container

6. Step 6

   Once solid, run through a Pacojet and then transfer to the freezer to set for 2 hours

7. Step 7

   Spread 75g of sorbet on the bottom of the jewellery box. Transfer to the freezer until you are ready to serve

8. Step 8

   The day before serving, make the moss rocks and the yuzu marshmallow pearls. For the moss rock, first blend all the ingredients together. Strain the mixture

9. Step 9

   Transfer to a whipping siphon with some charges, and then chill

10. Step 10

    Once chilled, fill small plastic cups with the mixture. Microwave the cups for 40 seconds at 800W

11. Step 11

    Leave the cups upside down to dry for 15 minutes

12. Step 12

    Then, remove the rocks from the mould and break into rock shaped pieces, without crushing 

13. Step 13

    Leave the moss rocks in a dehydrator overnight at 50°C

14. Step 14

    For the yuzu marshmallow pearls, first blend the yuzu juice, lemon liqueur and dried egg white in a blender.

15. Step 15

    Then, whip the egg white mixture in a stand mixture until the whites form stiff peaks

16. Step 16

    Add the sugar, water and liquid glucose to a pan. Bring to a simmer and cook until it reaches 130°C

17. Step 17

    Remove the sugar syrup from the heat, and add the gelatine

18. Step 18

    Dissolve the gelatine into the syrup, and then pour in a thin stream into the meringue, whisking as you go. Continue whisking the meringue until the temperature drops to 27°C

19. Step 19

    Pipe the mixture into a tray filled with potato starch, in which spherical holes have been marked out. Leave the marshmallow to set overnight

20. Step 20

    The next day, remove the marshmallows from the starch and use a strainer to remove any excess starch

21. Step 21

    Colour with silver food colouring, and transfer to a container

22. Step 22

    For the seawater granita, dissolve the sugar and citric acid in the water. Then, mix in the rest of the ingredients. Pour into a mould and freeze until solid

23. Step 23

    Preheat the oven to 115°C

24. Step 24

    Paint the lattices with the simple syrup on a non-stick sheet

25. Step 25

    Bake the lattices for 45 minutes in total, or until they caramelise. For the first 35 minutes leave the lattices uncovered, then for the last 10 minutes cover them with another sheet. Set aside

26. Step 26

    For the rose crème anglaise mousse, add everything to a Thermomix apart from the rose water and xantham gum. Blend at 85°C on speed 4 for 14 minutes

27. Step 27

    Once the mousse has thickened slightly, strain over an ice bath

28. Step 28

    While the mixture cools, add the rose water bit by bit, and then add the xantham gum. Transfer to a whipping syphon with 2 charges

29. Step 29

    Spread 15g of the mousse over the sorbet on the bottom of the box once it has frozen

30. Step 30

    To serve, top the mousse with some strawberries, peppermint and basil leaves and moss rocks. Cover this with the caramelised lattices. Top the lattices with the sea water gems and the yuzu marshmallow pearls

31. Step 31

    Decorate the box with the flowers, and spray with perfume. The perfume Dacosta uses is Adolfo Domínguez' Agua Fresca de Rosas Blancas. Close the box, wind it up and serve immediately. Open the box up in front of the guest so that the melody plays before they eat