Quince and rose entremet

Make a crumble with all dry ingredients and 90g of butter.
Spread on tray with silpat and bake at 155°C for 20mn.
Toss with mycryo and 9g of butter.
Spread and press in 3 rings 14cm diameter and keep in the freezer for assembly.

Start to whip up the egg whites in medium speed.
In the meantime, beat egg yolks and honey on hot bath until it reaches 45°C. Set aside.
When the egg whites are getting foamy, increase the speed and add sugar gradually.
Combine both eggs mixture gently and add both flour previously sieved.
Mix gently and add butter.
Pour in 3 rings 14cm diameter and bake at 150°C for 13mn.
Cool down and keep in the freezer for assembly.

Combine sugar with pectin and pour over quince puree.
Let the pectin rehydrate for 5mn and boil.
Remove from the stove and add lime puree.
Keep in the fridge for 3h and blend with hand blender before use.
Place in piping bag for assembly.

Infuse the rose with both purees overnight.
Strain and weight 115g of this infusion.
Combine sugar with pectin and starch.
Pour over pink grapefruit and rose infusion. Rehydrate for 5mn and boil.
Cool down to 40°C and add butter.
Blend with hand blender.
Keep in the fridge for 3h (or overnight) before use.
Smooth with a whisk and place in piping for assembly.

Heat up the milk with 75g of cream to 25°C.
Add rose bud and cover with cling wrap. Infuse overnight.
Strain 115g of this infusion in a saucepan.
Blanch egg yolks with sugar and add rose infusion.
Cook like an anglaise and remove from the stove.
Add gelatine and blend with hand blender.
Pour over mascarpone and blend again.
Temper to 24°C and fold in whipped cream.

Melt both cocoa butter to 45°C and add chocolate.
Spray at 33°C.