Recipe CHRISTMAS ROSES - Professionals

Ingredients

• 130 g IQF raspberries
• 16 g Cointreau® 60%
• 14 g trimoline
• 3,6 g corn starch
• 8 g crystal sugar
• 2 g NH pectin
• 54 g raspberry puree
• 10 g gelatin mass
• 81 g whole milk
• 151 g ruby chocolate 47,3%
• 162 g Debic Stand & Overrun
• 170 g Debic Stand & Overrun (1)
• 19 g glucose
• 19 g trimoline
• 230 g white chocolate 28%
• 435 g Debic Stand & Overrun (2)
• 1 vanilla pod
• 100 g cocoa butter
• 10 g red powder colorant