Vintage bauble

Mix all the dry ingredients. Melt butter and chocolate and combine the two. Add the eggs to the chocolate/butter. Lastly at the dry ingredients. Bake at 160 degrees for 8-10 minutes. (30x40 tray)

Heat up the puree and let the spices infuse for 30 minutes. Sieve the mixture and add the sugar/binder. Mix with the cherries 

Whip the eggwhite and sugar A, mix all the remaining ingredients. Fold in the dry ingredients gently to the whipped eggwhite. Spread the mixture on a baking tray with parchment paper and bake for 7 minutes in a 200 degrees oven.

In a saucepan add the cream, Milk, and sugar and bring this to a boil. Mix a small part of the boiling cream/milk with the eggyolk and pour back in the saucepan. Heat this up until it reaches 83 degrees. Take of the heat and add the gelatin mass, white chocolate and rum. mix with a handblender and let this cool down overnight. 

Combine everything to a crumbly mixture, then bake in a 170 degrees oven for 8-10 minutes.

In a saucepan add the cream and cherry puree, bring this to a boil and add the gelatin mass. Pour this over the white chocolate and raspberry powder and mix with a handblender. Let this cool down overnight and whip like whipping cream before piping it in round molds. freeze the molds and ones frozen unmold them and spray them with a 1:1 ratio chocolate/cocoabutter mixture.