Religieuse rose recipe | Taste of France®

Ingredients

• 150g water
• 100g milk
• 1 tsp sea salt (or fleur de sel)
• 2 tbsps sugar
• 90g butter
• 150g flour (plain, all-purpose)
• 4 eggs
• 500g full-cream milk
• 15g rosewater (see note on page 58)
• 6 egg yolks
• 40g cornflour (cornstarch)
• 80g sugar
• 60g whipping cream (32–35%)
• 15g lychee syrup (by Monin)
• 40g sugar
• 125g (½ tub) mascarpone, chilled
• 2g gelatine (1 x 2g sheet)
• 80g single cream
• 20g water
• 20g honey
• 120g white chocolate, broken into bits
• 1 tsp rosewater (see note on page 58)
• Pinch of pink colouring
• 8 fresh raspberries