Rhubarb, Lychee & Matcha Tea Mini Entremets - Recipe with images
To make this recipe for Rhubarb, Lychee & Matcha Tea Mini Entremets, start by preparing all the ingredients for the white peach/raspberry mousse. Mix the gelatin powder with hydration water, and...
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Ingredients
- 75g white peach purée
- 50g raspberry purée
- 25g caster sugar
- 4g powdered gelatin 200 bloom
- 20g hydration water
- 125g whole liquid cream 35% fat
- 50g butter
- 75g icing sugar
- 2 egg whites
- 25g type 55 flour
- 25g blanched almond powder
- 6g vanilla sugar
- 1 tsp Matcha green tea powder
- 200g fresh or frozen rhubarb
- 25g glucose syrup
- 50g caster sugar (40 g + 10 g)
- 60g raspberry purée
- 4g NH pectin
- 5g lemon juice
- 125g lychee purée
- Pink velvet spray
- Yellow velvet spray
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