Sarah Mountain's Raspberry Lychee Rose Love Heart Recipe
The sweetest little cake love heart. Consisting of a raspberry lychee rose cremeux covered in raspberry glaze served on a shortbread biscuit.
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Cooking tools:
- Immersion blender
- Stand mixer
- Candy mold
- Piping bag
- Cookie cutter
- Rolling pin
- Kitchen scale
- Silicone baking mat
- Saucepan
- Whisk
- Mixing bowl
- Stove
- Oven
- Refrigerator
- Freezer
- Baking sheet
- Parchment paper
Ingredients
- 300 g Lychee puree
- 100 g raspberry puree
- 30 g egg yolks
- 12 g custard powder
- 10 g castor sugar
- 3 g gelatine leaf
- 250 g unsalted butter
- 3 g sosa rose essence
- 2 g citric acid
- 4 g raspberry sevarome colour
- 250 g raspberry puree
- 125 g Neutral Clear Glaze
- 8 g Gelatine
- 240 g butter
- 180 g castor sugar
- 250 g T55 soft flour
- 30 g rice flour
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