For the mixture:
- 200 gr. Sifted wheat flour
- 30 gr. sugar
- 50 gr. butter
- 50 gr. lard
- 1 egg 2 gr. yeast (Royal)
For the filling:
- 200 gr. curd 200 gr. cream
- 100 gr. sugar
- 12 mint leaves, julienned strips
- 12 roses petáis, julienned
- 1 spoonful of Pernod (or anisette)
- 3 gr. salt
For the crunchy topping:
- 25 rose petáis 25 mint leaves
- 2 egg whites
- 2 jelly leaves Sugar
- Prepare the petáis and the crystallized leaves the day before. Melt the previously soaked gelatin sheets in a little pot over very low heat. Set the pot aside. When it has become lukewarm, add the egg whites until you get a creamy mixture. Paint the petáis and the leaves on both sides with the mixture, sprinkle them with sugar and distribute them on a fíat tray. Leave the crystallized leaves and petáis in a warm and dry place for 12 hours or in a hot cabinet at 40°C for 90 minutes. Keep in a airtight box.
- Mix all the ingredients for the mixture, just long enough to reach a homogeneous pastry. Wrap it with plástic wrap and leave it in the fridge for 30 minutes. Spread the mixture between 2 sheets of baking paper and then line the bottom and sides of a 15 x 15 oven tray. Blindbake in a very hot oven for 14 minutes at 190°C. Leave to cool.
- Mix all the ingredients for the filling and fill the cooked and already cold pastry. Put it in the oven at a 130 ° C for over 50 minutes.
Share the orange gelatin, previously out cut into pieces, in the dishes. Put the almonds mouse pieces and the orange segments on. With a grater, sprinkle the grated chocolate.