Melt 50g of sugar in a saucepan until golden brown.
Add the butter to incorporate and melt it.
Add the biscuit crumbs and mix.
Line the bottom of the silicone mold with the mixture and refrigerate.
Softened the cream cheese in a robot.
Add the remaining sugar.
Add the rose extract, food coloring, and lemon juice. Set aside.
Whip the heavy cream until stiff peaks form.
Combine the two mixtures by lifting the device to incorporate air.
Pour the mixture into the mold and refrigerate for 2 hours.
Carefully unmold by reversing the molds and place on a plate.
Garnish with red fruits and coulis.