PAINTED ROSES DESSERT | Valrhona

Name: PAINTED ROSES DESSERT | Valrhona
Ingredients: 280g LYCHEE PURÉE; 6g SUGAR; 3g AGAR-AGAR; 8g LEMON JUICE; 65g RASPBERRY PURÉE; 4g GLUCOSE syrup; 2g GELATIN POWDER 220 BLOOM; 10g WATER FOR THE GELATIN; 85g 19999 (INSPIRATION FRAMBOISE FEVE 3KG); 130g heavy cream 36%; 620g WATER; 310g SUGAR; 8 FULL ROSE HEADS; 77g WATER; 130g SUGAR; 72g powdered glucose; 3.6g ICE CREAM STABILIZER; 300g RASPBERRIES; 300g LYCHEE PURÉE

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DecorationTint a little OPALYS to give it a light green color. Temper the couverture. Spread it out between two sheets of confectionery dipping paper and cu

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Ingredients

280g LYCHEE PURÉE
6g SUGAR
3g AGAR-AGAR
8g LEMON JUICE
65g RASPBERRY PURÉE
4g GLUCOSE syrup
2g GELATIN POWDER 220 BLOOM
10g WATER FOR THE GELATIN
85g 19999 (INSPIRATION FRAMBOISE FEVE 3KG)
130g heavy cream 36%
620g WATER
310g SUGAR
8 FULL ROSE HEADS
77g WATER
130g SUGAR
72g powdered glucose
3.6g ICE CREAM STABILIZER
300g RASPBERRIES
300g LYCHEE PURÉE

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