A biscuit made entirely of flowers, fruit, and vegetables, of great elegance and aesthetic impact. We present to you Alexandre Mazzia's signature, made of a dual base of bread and decorated with colorful petals.

Ingredients

For the red peppers

4 red bell peppers
One white onion
One red onion
2 grams of ginger powder
2 grams of Madras curry
200 grams of mirin
200 grams of sake
50 grams of whole milk
50 grams of 35% cream
15 grams of honey

Method

Sauté 4 diced red bell peppers. Add ½ finely chopped white and red onion. Add 1 teaspoon of ginger and curry.

Lightly toast. Deglaze with a spoonful of mirin and sake and let it reduce. Add a tablespoon of honey and enough water to cover, then let it reduce.

Before blending, add 50 grams of milk and 50 grams of cream.

Blend until smooth, then pass through a sieve. Put it in a piping bag.

For the lemon gel

1 liter of lemon juice
40 grams of NH pectin
10 grams of sugar

Method

Pour 1.2 liters of lemon juice into a pot and add 40 grams of NH pectin and 10 grams of sugar, then bring to a boil.

Once boiling, blend with an immersion blender to mix the pectin powder well with the rest and pass through a sieve. Transfer to a container and let cool with cling film.

Once well cooled and solidified, take a portion (¼ of the mixture) and pass it through a fine sieve. Retrieve the gel and put it in a syringe.

For the oranges

3 whole oranges
2 drops of bergamot essence
400 grams of sugar
2 liters of water

Method

Blanch 3 whole oranges 3 times. Afterwards, combine them with 2 liters of water and 400 grams of sugar, then cook for 72 hours.

Blend, pass through a sieve, cool. Add a drop of bergamot essence, then put it in a piping bag.

For the bread biscuits

Multigrain bread as needed
Walnut bread as needed
Extra virgin olive oil and Espelette pepper

Method

Slice 2 mm thick slices of walnut bread and multigrain bread with a ham slicer.

Shape them as needed with rectangular molds to obtain the desired shape. Place them on a baking sheet with a silicone baking mat and brush them with olive oil and Espelette pepper.

Cover with another lightly greased silicone mat and bake at 160°C for 18 minutes.