Raspberry Rose Lychee Tartlet By Amanda Haba

Name: Raspberry Rose Lychee Tartlet By Amanda Haba
Ingredients: 500 g Felchlin California 1:1 Almond Paste (#750064); 250 g unsalted butter, room temperature; 250 g whole eggs; 125 g cake flour; 1 g salt; 560 g Frutta Prima Orchard Raspberry Jam (#607006); 20 HUG Filigrano Extra Large tartlet shells (#009016); 800 g Pontheir Raspberry Rose Lychee Puree (#655084), divided; 120 g granulated sugar; 12 g Pastry Ideale Sheet Gelatin Gold (#018040), bloomed; 50 g Zürimix Panna Cotta Mix (#504110); 250 g heavy cream; 250 g whole milk; 500 g Ponthier Raspberry Rose Lychee Puree (#655084); 150 g egg yolks; 100 g granulated sugar; 14 g Pastry Ideale Sheet Gelatin (#018040), bloomed; 500 g heavy cream, whipped to soft peaks; Frutta Prima Cold Glazing Gel (#505080), as needed; Pastry Ideale Peony Pink Gel Color (#586110); Fresh raspberries; PCB Creation Chocolate Croquant Pink (#616833) décor; PCB Creation Mini Lips Duo (#608305) décor

pastryartsmag.com

Amanda Haba created this recipe inspired by love and passion. This Raspberry Rose Lychee Tartlet is perfect dessert this Valentine's season.

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