Treasure

Prepare a caramel sauce with vanilla, add sphere-shaped water chestnuts and let it rest

Prepare rosewater jelly with caramel and agar-agar

Caramelize the honey and, when it starts to bubble, stop cooking and add the jelly to thicken. Reserve

Cut pecan into pieces and cook them gently in a caramel sauce

When cooked, mash and strain the mixture to obtain a puree that thickens with a little butter

Prepare an ice cream with dates using the fruit's puree as a base and a sorbet mass

Assemble: arrange the sphere-shaped water chestnuts at the bottom of a plate, intercalated by cubes of rosewater jelly and honey

Pierce a petal of rose and sprinkle it on top

Crown with ice cream and, to finish, serve in the table, bathing with a warm pecan cream