RASPBERRY INSPIRATION FLOWER | Valrhona

Name: RASPBERRY INSPIRATION FLOWER | Valrhona
Ingredients: 85g Yuzu purée; 10g glucose syrup; 10g Inverted sugar; 250g YUZU INSPIRATION; 10g COCOA BUTTER; 290g heavy cream 36%; 85g Whole UHT milk; 90g eggs; 65g sugar; 15g Inverted sugar; 2g Fine salt; 150g all-purpose flour; 9.5g Baking powder; 15g Potato starch flour; 50g clarified liquid butter; 45g Sunflower oil; 120g STRAWBERRY INSPIRATION; 280g RASPBERRY INSPIRATION; 30g Grape seed oil; 50g CRUSHED CRISPY WAFER; 40g Water; 20g Powdered glucose; 45g sugar; 1g Stabilizer SE 64; 200g Raspberry purée; 310g Raspberry purée; 50g Glucose syrup; 50g sugar; 5g Pectin NH

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Make the confit, the whipped ganache, the sorbet and the frosting.Make the muffin mix and pour approx. 25g into each 4.5cm-diameter ring.Bake at 320°F (160°

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Ingredients

85g Yuzu purée
10g glucose syrup
10g Inverted sugar
250g YUZU INSPIRATION
10g COCOA BUTTER
290g heavy cream 36%
85g Whole UHT milk
90g eggs
65g sugar
15g Inverted sugar
2g Fine salt
150g all-purpose flour
9.5g Baking powder
15g Potato starch flour
50g clarified liquid butter
45g Sunflower oil
120g STRAWBERRY INSPIRATION
280g RASPBERRY INSPIRATION
30g Grape seed oil
50g CRUSHED CRISPY WAFER
40g Water
20g Powdered glucose
45g sugar
1g Stabilizer SE 64
200g Raspberry purée
310g Raspberry purée
50g Glucose syrup
50g sugar
5g Pectin NH

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