Make the rambutan and strawberry jelly

• Blend the rambutan and strawberries with the lemon juice, then strain through a sieve.
• Warm a third of the purée with a little sugar, melt in half of the bloomed gelatin, then stir back into the remaining purée.
• Pour into a small mould and freeze until firm.

Prepare the rose mousse base

• Warm the milk with part of the sugar in a saucepan.
• Whisk the egg yolks with the remaining sugar, pour in the hot milk and cook back in the pan until slightly thickened.
• Off the heat, melt in the chopped white chocolate and the remaining bloomed gelatin, then stir in the rose water and colouring and cool to room temperature.

Fold in the cream

• Whip the cold double cream to soft peaks.
• Fold it into the cooled rose base in three additions until smooth and airy.

Assemble and set the entremet

• Pour half of the mousse into the lined springform pan.
• Place the frozen jelly insert in the centre and cover with the remaining mousse.
• Level the top and chill until completely set.

Make the buttercream

• Beat the softened butter with the icing sugar until pale and fluffy.
• Add a little colouring and beat until evenly pink.

Decorate and finish

• Unmould the set entremet onto a serving plate.
• Pipe the buttercream in rosettes over the top.
• Drizzle with the melted cocoa butter and dark chocolate and let set before serving.