PAINTED ROSES DESSERT
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
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.us.
Cooking tools:
- Immersion blender
- Ice cream maker
- Sugar refractometer
- Instant-read thermometer
- Piping bag
- Kitchen scale
- Offset spatula
- Double boiler
- Saucepan
- Stove
- Mixing bowl
- Refrigerator
- Freezer
- Paper towel
- Parchment paper
- Paring knife
- Slotted spoon
- Spoon
- Plate
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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