Painted roses dessert

Painted roses dessert


Procedures: 4

An original École Valrhona recipe

Lychee Jelly

  • 280g Lychee purée
  • 6g Caster sugar
  • 3g Agar-agar
  • 8g Lemon juice
  1. Heat up the lychee purée and add the sugar, agar-agar and lemon juice.
  2. 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
  • 130g Whipping cream
  1. Mix the purée and glucose and heat them to approx. 175°F (80°C). Add the rehydrated gelatin.
  2. 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
  1. 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
  1. 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.