Painted roses dessert
lngredients: RASPBERRY INSPIRATION
Procedures: 4
An original École Valrhona recipe
Lychee Jelly
- 280g Lychee purée
- 6g Caster sugar
- 3g Agar-agar
- 8g Lemon juice
- Heat up the lychee purée and add the sugar, agar-agar and lemon juice.
- Bring to the boil. Store in the refrigerator. Mix the cold jelly using an immersion blender.
Raspberry Inspiration Crémeux
- 65g Raspberry purée
- 4g Glucose DE 38/40
- 2g Gelatin powder 220 Bloom
- 10g Water for the gelatin
- 85g RASPBERRY INSPIRATION
- 130g Whipping cream
- Mix the purée and glucose and heat them to approx. 175°F (80°C). Add the rehydrated gelatin.
- Slowly combine this mixture with the melted couverture. Immediately mix using an immersion blender to make a perfect emulsion. Add the cold cream. Mix again. Leave to set in the refrigerator.
Piped Roses
- 620g water
- 310g caster sugar
- 8 full rose heads
- Bring the water and sugar to the boil. Separate out the rose petals. Poach the petals in the syrup for 1-2 minutes at 180°F (82°C). Store the petals in the cold syrup.
Lychee & Raspberry Sorbet
- 77g Water
- 130g Caster sugar
- 72g Glucose powder DE33
- 3.6g Ice cream stabilizer
- 300g Raspberries
- 300g Lychee purée
- Set aside 10% of the sugar so you can add it to the stabilizer. Make a syrup with the water and sugars. At 105°F (40°C), add the sugar and stabilizer mixture. Pasteurize. Leave to cool. Leave to sit for at least 4 hours. Add the fruit purées, mix using an immersion blender, and allow the mixture to reach a temperature of 32°Bx with help from a sugar refractometer. Churn.