RASPBERRY INSPIRATION FLOWER | Valrhona

Name: RASPBERRY INSPIRATION FLOWER | Valrhona
Ingredients: 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

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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