Cheese Mousse
Make a custard by boiling the milk with the sugar.
Pour over the lukewarm egg yolks. The mixture should reach 82 °C.
Add the hydrated gelatin and cream cheese. Blend.
Add the partially whipped cream when the mixture reaches about 25–30 °C.
Fill the desired molds.
Blood Orange and Mango Compote
Mix the sucrose and NH pectin.
Separately, place the mango pieces in a pot along with the blood orange pulp and glucose.
Heat to 40 °C and stir in the sucrose and pectin mixture. Bring to a boil and boil for 1 minute, stirring constantly.
Remove from the heat and melt the pre-soaked gelatin.
Let it set in the desired mold.
Gluten-Free Clove Streusel
Place the dry ingredients in the mixer with the whisk attachment and add the cold butter, cut into 2 × 2 cm cubes.
Turn on the machine and mix with the whisk until the streusel reaches the desired consistency.
Chill in the refrigerator for 1 to 2 hours.
Bake at 160 °C for 18 minutes.
Reconstructed Clove Streusel
Crush the cookie and mix in the citric acid powder.
Add the melted chocolate. Mix well and roll out to 2 or 3 mm, as needed, between two sheets of parchment paper.
Let it cool so you can cut out discs of the desired size.
Assembly
Place a piece of parchment paper—previously crumpled to create folds—inside a ring mold.
Add the mousse first. Next, place the frozen center inside, and finish with the reconstructed streusel base, which will serve as the bottom layer.
Freeze it so you can remove the paper and achieve the desired texture.
Painting and Finishing
Mix the ingredients for the white paint and use it to finish the placemat.
Coat the frozen product with the paint, which has been melted to 40 °C, to achieve a velvety texture.
Blood Orange Slush with Extra Virgin Olive Oil
Gently heat some of the strained blood orange pulp and dissolve the gelatin and salt in it.
Remove from heat and add the remaining pulp, olive oil, and Flaxfiber.
Blend without incorporating air, and let it rest before freezing.
Scrape once it has frozen.
