Golden Ratio Face - Miroir 4+

Very good app and it’s free

My main grievance was that the business model was changed from advertisements to paying for results. This is a negative for me, as I don’t typically appreciate paying for options that were once free. I understand that the app’s, when it was free, main feature was more than exceptional however I wouldn’t be willing to pay for that feature. In addition, I felt that jump was extremely quick, as always this was my opinion and as far as I could tell (without any additional updates that I’m not privy to as I uninstalled the app three days after it became a subscription service) was incredible. I’ll update my review to three stars, as I do see the work put into that app as worth extreme consideration, just wish an unpaid feature was available to see said work.

Ultimate Burnt Alaska (Advanced Version)

Hazelnut Dacquoise Base
• 120g hazelnut flour (or finely ground hazelnuts)
• 50g almond flour
• 180g egg whites (about 6 large eggs)
• 120g granulated sugar
• 50g powdered sugar
• ½ tsp cream of tartar
• Preheat oven to 160°C (320°F), line a baking sheet with parchment paper
• Beat egg whites until foamy, add cream of tartar, gradually add sugar, and whip to stiff peaks
• Sift and fold in hazelnut flour, almond flour, and powdered sugar
• Spread into a 1 cm thick layer and bake for 20-25 minutes until golden
• Let cool, cut into a 7-inch circle

Coffee-Rum Ice Cream
• 500ml heavy cream
• 250ml whole milk
• 6 large egg yolks
• 150g granulated sugar
• 1 tbsp instant espresso powder
• 2 tbsp dark rum
• 1 vanilla bean (or 1 tsp vanilla extract)
• Pinch of salt
• Heat milk, cream, espresso powder, and vanilla bean until steaming
• Whisk egg yolks and sugar until pale, temper with half the hot milk, return to saucepan
• Stir constantly over low heat until custard reaches 82°C (180°F)
• Strain, stir in rum and salt, refrigerate 4 hours
• Churn in an ice cream machine, freeze in a 7-inch mold for at least 6 hours

Dark Chocolate Ganache Layer
• 150g dark chocolate (70% cocoa), finely chopped
• 150ml heavy cream
• 1 tbsp butter
• 1 tsp espresso powder (optional)
• Heat cream until simmering, pour over chocolate, let sit 2 minutes
• Stir until smooth, mix in butter and espresso powder
• Spread a thin layer over the cooled dacquoise base, chill

Assemble & Freeze
• Place the ganache-covered dacquoise at the bottom
• Unmold frozen coffee-rum ice cream, place on top
• Wrap and freeze for at least 3 hours

Swiss Meringue
• 4 large egg whites
• 200g granulated sugar
• ½ tsp cream of tartar
• 1 tsp vanilla extract
• Whisk egg whites and sugar over a double boiler until 70°C (160°F)
• Remove from heat, beat until stiff peaks form

Final Assembly & Flambé
• Cover frozen ice cream dome with Swiss meringue, use a spatula to create peaks
• Torch the meringue until golden brown
• Heat 2 tbsp dark rum in a small saucepan until warm, carefully ignite with a long lighter
• Pour flaming rum over the Burnt Alaska for a dramatic finish