RASPBERRY INSPIRATION FLOWER
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°
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 www.valrhona.us.
Cooking tools:
- Ice cream maker
- Hand mixer
- Cake ring
- Ice cream scoop
- Kitchen scale
- Instant-read thermometer
- Sifter
- Double boiler
- Saucepan
- Mixing bowl
- Oven
- Refrigerator
- Freezer
- Measuring spoon
- Spoon
- Chef's knife
- Plate
- Dipping paper
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
More Like This
RASPBERRY INSPIRATION FLOWER
valrhona.us
RASPBERRY INSPIRATION SUDO
valrhona.us
RASPBERRY INSPIRATION SUDO
valrhona.us
RASPBERRY INSPIRATION MALINKO
valrhona.us
RASPBERRY INSPIRATION SYMPHONY
valrhona.us
RASPBERRY INSPIRATION SILLON
valrhona.us
RASPBERRY INSPIRATION MALINKO
valrhona.us
YUZU SUDO
valrhona.us