CHOCOLATE MILK JELLY, MARCONA ALMONDS, AND ROSE PETAL SUNDAE

INGREDIENTS (to serve 8 portions)

Chocolate Milk Gelee:
90 gr. milk chocolate
150 gr. bittersweet chocolate
6 gr. pectin
20 gr. sugar
250 gr. milk
100 gr. condensed milk
5 gr. salt
Condensed Milk Chantilly:
300 gr. cream
20 gr. condensed milk, Pinch of salt
Coconut water agar:
1200 ml coconut juice
30 gr. agar powder
300 gr. sugar
Rose sherbet:
10 gr. rose jam
3 gr. rose petals
780 gr. water
205 sugar
45 gr. grenadine
35 gr. trimolene
5 gr. lemon juice
5 gr. rose water
1/4 teaspoon salt
Assembly:
20 gr. marcona almonds, toasted
10 gr. candied rose petals
Fluer de sel

PREPARATION

Chocolate milk gelee
Heat milk & condensed milk. Whisk in pectin, salt and sugar, and bring to a boil. Pour half of mixture onto chocolate and stir to melt; pour the remaining half and stir to incorporate. Strain and immediately pour into 8 parfait glasses.

Condensed milk chatilly
Whip cream till very soft peaks and add condensed milk and salt. Continue to whip until medium peaks. Best used immediately.

Coconut water agar
Mix all ingredients together and bring to a boil in a saucepot, stirring constantly to avoid lumps. Pour in a cup and chill to set. Cut into 1/2" squares.

Rose sherbet
In a pot, heat water, grenadine, trimolene, rose petals, and salt to melt. All dried rose jam, rosewater and lemon juice. Store base in pacojet beak and freeze completely before churning.

TO SERVE

Scoop 6 1/2 oz scoops of rose sherbet on top of the each of the chocolate jelly parfait and sprinkle some roasted roughly chopped marcona almonds. Place 4 coconut water agar on top of sherbet. Top with condensed milk chantilly, then candied rose petals, and fluer de sel.