Infuse the lime zest in the hot heavy cream and milk. Strain and adjust to the original weight of the liquid. Cook the cream, yolks and sugar to 85°C. Add the gelatin, then cool down to 26°C. Add the Cointreau®, mix well, then lastly the soft whipped cream.

Heat the purees, water and sugar to 60°C. Add the
lecithin powder and mix to incorporate a maximum of air.

Mix the purees and rose jam. Dissolve the gelatin mass in ¼ of the purees, then pour over the remaining purees. Finish with the Cointreau®. Cast into donuts silicone molds. Freeze.

Mix the whole eggs with rose jam. Whisk the egg whites, then add the sugar gradually. Combine those 2 masses. Mix the powders together, then add them to the first mixture. Finish with the melted butter. Spread on a Silpat®. Bake at 170°C for 12/13 minutes.

Mix the soft butter with all sugars and salt flower. Add the almond powder, then half of the flour. Add the whole eggs, then the remaining flour. Spread at 3 mm and freeze. Cut with a ø 8.5 cm and drill a 9 mm ø hole in the middle. Bake on a Silpain® at 150°C for 14/15 minutes.

Cash the cranberry jelly in a donut silicone moulds.
Add the Cointreau® lime bavaroise.
Cut the joconde sponge with a cutter of 5.5 cm ø and insert
into the mousse.
Freeze and spray with neutral glaze.
Cut the center with a straw.
Drop on top of the baked shortbread.
Pour your usual recipe of Cointreau® Cosmopolitan in the cup
and dispose the shortbread.
Add some cranberry emulsion then insert the straw.
Decorate with rose petals.