VALRHONA NYMPHEA VEGAN DESSERT RECIPE
An original vegan recipe by Baptiste Moreau for Valrhona featuring Raspberry Inspiration
Ingredients
- 130g Almond flour
- 130g Brown sugar
- 2.4g Fleur de sel
- 97g Coconut oil
- 110g Rice flour
- 28g Water
- 80g Lemon zest
- 80g Water
- 200g Lemon juice
- 105g Sugar
- 15g Pectin NH
- 16g Sugar
- 1500g Frozen whole raspberries
- 450g Raspberry juice
- 23g Confectioner's sugar
- 23g Basil leaves
- SQ Raspberries
- SQ Basil leaves
- SQ RASPBERRY INSPIRATION
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