100g Butter
90g Toasted Almond Meal
100g Flour
100g Brown Sugar
20g Cocoa Powder

Combine the dry ingredients and butter in a food processor. Roll out the dough in between two baking paper sheets and refrigerate for 30 minutes. Cut circles with a cookie cutter. Bake at 170°C for 12 minutes.

300g Cherry Filling & Topping
8g Gold Gelatine leaf
30g Plum Wine

Soak the gelatine leaves in ice cold water, strain and melt in microwave. Warm up the Cherry Filling & Topping with the Plum wine, add gelatine and pour into Frame. Freeze for 4 hours, cut to inserts shape.

500g Cherry Filling & Topping
16g Gelatine
600g Heavy Cream

186 Egg Whites
400g Sugar
125g Water
15g Lemon Juice

Puree the Cherry Filling & Topping. Heat water and sugar to121°C. While sugar syrup is boiling start whisking egg whites Pour sugar syrup over egg whites while whisking, whip for 8 minutes. Add bloomed and melted gelatine to the warm cherry puree and let thicken, whisking often. Whip heavy cream. Use 300g of Meringue and fold into the puree. Fold in whipped cream. Use immediately.

Using a silicone mould, fill it halfway with mousse, add frozen dried plum pieces, add the cherry insert and top with the mousse, freeze for 12 hours. Use 50/50 cocoa butter and Ivana 30% White chocolate tempered to 36°C and color with red coloring. Spray with spray gun onto the frozen dessert. Assemble the dessert onto the streusel and decorate with 23K gold leaf and the printed Chinese New Year chocolate disc.