Rosaée
350g Raspberries As needed Instant coffee powder Preparation: Make the almond drink for the ice cream and the coffee infusion. Make the ice cream, whi
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.valrhona.com.
Ingredients
- 840g Mineral water
- 150g Almond
- 445g Almond drink
- 25g Cold inulin
- 30g Sugar
- 30g Glucose powder DE33
- 15g Dextrose
- 15g Invert sugar
- 4g Gelcrem Hot
- 3g Combined stabilizer
- 135g AMATIKA 46%
- 345g Almond drink
- 35g Lomi coffee
- 345g Plant-Based Coffee Infusion
- 6g Natur Emul
- 300g AMATIKA 46%
- 225g 100% Meeker raspberry purée
- 20g Glucose powder DE33
- 8g Hot inulin
- 20g Sugar
- 2g Pectin NH
- 2g Natur Emul
- 60g RASPBERRY INSPIRATION
- 10g Deodorized coconut oil
- 15g Lemon juice
- 910g Raspberry
- 75g Water
- 70g Sugar
- 25g Raspberry eau de vie
- 10g Lime juice
- 455g Raspberry cooking juice
- 4g Agar-agar
- 7g Gelatin powder 220 Bloom
- 35g Water for the gelatin
- 100g Deodorized coconut oil
- 130g Almond flour
- 130g Brown sugar
- 2,5g Fleur de sel
- 115g Rice flour
- 2g Instant coffee powder
- 30g Espresso coffee
- 350g Raspberries
- As needed Instant coffee powder
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