Golden Ratio Face - Miroir

I run a Medspa and I was going to use this to analyze patient’s faces, but I’ll be honest. There’s no explanation of what needs to be fixed. It basically just shows you millimeter measurements all around the face and then gives you an overall score. It doesn’t explain what the actual measurements should be if you want to improve the face. I upgraded to the pro version and all it does is slow down the measurements

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

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.