"Mom's Heart" Dessert

In a saucepan, dissolve the Stab Pure in water along with some of the sucrose
Heat to 25°C and add the sugars
Pasteurize at 85°C, then pour over the raspberry purée and blend.
Place in a blast chiller, then let set at 4°C for at least 4 hours.
Scoop into the mold, shape the center, and insert the filling; set aside in the freezer for at least 2 hours.
Unmold and dust with red velvet powder.

In a saucepan, add the milk and stir in the Stab Pure with some of the sucrose
Heat to 25°C, add the sugars and milk powder
At 30°C, add the cream
At 35°C, add the egg yolks
Pasteurize at 85°C, then blend
Place in a cooling chamber and let mature at 4°C for at least 12 hours.
Add the orange blossom water, churn, mold, and freeze.

In a saucepan, add the milk and stir in the Stab Pure with some of the sucrose
Heat to 25°C, add the sugars and milk powder
At 30°C, add the cream
At 35°C, add the egg yolks
Pasteurize at 85°C, pour over the pistachio paste, and blend
Place in a blast chiller, then let mature at 4°C for at least 12 hours.
Churn and pipe onto the pistachio biscuit, then freeze.

Make an initial mixture with the trehalose, powdered sugar, almond flour, and pistachio powder.
Melt the butter to 30°C and add the pistachio paste.
Beat the 170g of egg whites with the sugar until stiff peaks form.
Add the egg whites and yolks to the first mixture and mix, then add the butter-pistachio mixture.
Fold the meringue into the mixture and mix until smooth.
Spread onto a baking sheet and bake for 10 minutes at 180°C.
Let cool and cut out heart shapes.

In a saucepan, dissolve the pectin and sucrose in the water, then bring to a boil.
Pour over the couverture chocolate and cocoa butter, mix, and add the necessary food coloring.
Let sit at 4°C for at least 4 hours.
Spray at 45°C.