#Mist

Heat all the ingredients, except the gelatin and lemon  juice up to 104 C  

-add remaining ingredients and cool to approx. 30 C. Dose  to the shells

-Heat the milk and lemon grass in a kettle and let infuse 

-mix xylitol and corn starch with the yolks and combine  with the milk 

-cook until the pudding thickens, add rehydrated gelatin  and finally the chocolate 

-cool and set aside for use

-cream the butter, sugar and syrup 

-add all the dry ingredients at once and mix, until a  uniform dough is formed 

-wrap in plastic and let cool in the fridge. 

-press thinly onto baking plates and bake at 175C for 12  min

-blend all ingredients together, until smooth 

-set aside for use

boil the mix

Pipe cookie spread in the bottom of the shapes to seal them 

Pipe the pudding next 

Dose the gele on top of the rest 

Break the cookies into small pieces and lightly dust them with confectioners’ sugar 

Grind the dried corn flowers into a dust-like consistency, dust the pieces lightly and insert the cubes on top of the flowers 

Attach the final décors on the pieces and set aside to wait serving 

Upon serving, place a small kernel of dry ice in the cup, under the snowflake and insert the scented water with a  pipette.