Composition
- Rose Cemeux
- Raspberry Compote
- Lychee Mousse
- Microwave Raspberry Sponge
- White Glaze
Rose Cemeux
| INGREDIENTS | MEASUREMENT |
|---|---|
| Cream 35% | 195 g |
| Milk | 195 g |
| Pasteurized Egg Yolk | 75 g |
| Gelatin Sheets | 4 g |
| Valrhona Opalys 33% | 340 g |
| Rose Water | 7 g |
| Pink Food Coloring | q.s. |
Method
Combine milk and cream, and bring to a boil, then add the egg yolk and cook to 83°C. Add the hydrated gelatin. Pour the warm mixture into the melted chocolate. Add rose water and pink food coloring. Emulsify with a hand blender.
Raspberry Compote
| INGREDIENTS | MEASUREMENT |
|---|---|
| Raspberry Puree | 215 g |
| Frozen Raspberry | 85 g |
| Inverted Sugar | 65 g |
| Pectin NH | 5 g |
| Sugar | 20 g |
| Gelatin Sheets | 5 g |
| Lemon Juice | 5 g |
Method
Mix the sugar and pectin. Cook the puree with the frozen raspberry and inverted sugar to 60°C. Add the sugar-pectin mixture to a boil until 102°C. Add the gelatin and lemon juice.
Lychee Mousse
| INGREDIENTS | MEASUREMENT |
|---|---|
| Sugar | 78 g |
| Gelatin Sheets | 7 g |
| Corn Starch | 21 g |
| Lychee Puree | 336 g |
| Whipped Cream 35% | 330 g |
Method
Mix the sugar and corn starch. Cook the lychee puree to 60°C. Add the sugar-corn starch mixture to a boil. Add the hydrated gelatin. Cool to 40°C and fold in the semi-whipped cream.
Microwave Raspberry Sponge
| INGREDIENTS | MEASUREMENT |
|---|---|
| Pasteurized Whole Egg | 180 g |
| Sugar | 75 g |
| Almond Powder | 15 g |
| Cake Flour | 30 g |
| Raspberry Powder | 12 g |
Method
Mix all ingredients together and fill until 3/4 of 1L siphon and add 3 gas cartridges.
White Glaze
| INGREDIENTS | MEASUREMENT |
|---|---|
| Sugar | 285 g |
| Water | 72 g |
| Glucose | 100 g |
| Cream 35% | 310 g |
| Skimmed Milk Powder | 72 g |
| Gelatin Sheets | 10 g |
| Neutral Glaze | 50 g |
| Titanium Dioxide | 2 g |
Method
Cook water, sugar, and glucose to 110°C. On the side, heat the cream and skimmed milk powder. Pour hot syrup over the cream mixture and boil again. Cool to 60°C and add gelatin, neutral glaze and titanium dioxide. Blend and set aside at 4°C.
Products Used
Large Pink Pattern Heart
- 16-19 g / 0.56-0.67 oz. /pc.
- 9 pcs. / tray, 5 trays / box
- H: 40 mm, 1.57 in
- Ø: 80 mm, 3.15 in
8cm White Chocolate Shell
- 16-18 g / 0.56-0.63 oz. /pc.
- 9 pcs. / tray, 6 trays / box
- H: 17 mm, 0.67 in
- Ø: 80 mm, 3.15 in
