Lifebuoy

Heat milk, butter, salt, and  sugar in a saucepan and bring it to a boil. Add flour and cook until done. Pour this mixture into a mixer and let it run until it reaches 45°C. Then, gradually add the eggs. Pipe the choux pastry in a circle (7cm) with a star piping tip. Spray the choux with cocoabutter and icing sugar before baking. Bake at 125°C for 1 hour, then at 135°C for 20 minutes.

Mix the gelatin with the water and let this bloom for 10 minutes. Heat up the cream (1) with the vanilla pod, add to the gelatin mixture. Then add the mascarpone and cream 2. mix with a handblender and let it cool down for 24 hours. Whip like whipped cream till it has soft peaks.

Roast de nuts for 15 minutes. Add the sugar and water in a pan and make a golden brown caramel. Right at the end add the while vanilla pod. Pour the hot caramel over the pecan and let this cool down. Ones cooled down, break it into smaller pieces and mix in a blender until smooth.

Add the puree in a pan and heat up until it is boiling. Mix the sugar (1) with the pectin and add this to the boiling puree. Bring to a boil and add the sugars in 3 parts to the mixture. Add the citric acid at the and cool down before using.