RASPBERRY INSPIRATION FLOWER | Valrhona
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°
Ingredients
- 85g Yuzu purée
- 10g glucose syrup
- 10g Inverted sugar
- 250g YUZU INSPIRATION
- 10g Cocoa butter
- 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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