Perfect cream with cherry and ruby glaze

Combine the quinoa and Lino Lada milk into a uniform mixture, spread it evenly on parchment paper, and freeze. Once frozen, shape it into the desired form.

Mix all the necessary ingredients for the sponge cake for 6 minutes.

Line the mold with parchment paper and pour in the sponge mixture, then bake in a preheated oven for 10 minutes at 180 °C. Shape the cooled sponge.

Add cold water to the gelatin and let it swell. Heat the cherry puree, add the gelatin to dissolve, cool it down, and blend with an immersion blender.

In cold milk and Whipped Cream 5+, add the parfait cream powder and mix at the highest speed for about 5 minutes. Using a pastry bag, fill the molds halfway, then add a layer of cherry gel, a thin layer of cream, a biscuit, and a final layer of cream.

Cover the mold with cling film and place it in the freezer.

Melt the ruby chocolate and oil in the microwave (at 30 ﮿C) and glaze the frozen desserts with the prepared glaze.