Painted Roses Dessert | Valrhona Chocolate
Decoration Tint a little OPALYS to give it a light green color. Temper the couverture. Spread it out between two sheets of confectionery dipping paper and
Ingredients
- 280g Lychee purée
- 6g Caster sugar
- 3g Agar-agar
- 8g Lemon juice
- 65g Raspberry purée
- 4g Glucose DE 38/40
- 2g Gelatin powder 220 Bloom
- 10g Water for the gelatin
- 85g RASPBERRY INSPIRATION
- 130g Whipping cream
- 620g water
- 310g caster sugar
- 77g Water
- 130g Caster sugar
- 72g Glucose powder DE33
- 3.6g Ice cream stabilizer
- 300g Raspberries
- 300g Lychee purée
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