Sarah Mountain's Raspberry Lychee Rose Love Heart Recipe - High Tea Society
The sweetest little cake love heart. Consisting of a raspberry lychee rose cremeux covered in raspberry glaze served on a shortbread biscuit.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at highteasociety.com.
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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