PAINTED ROSES

Painted roses dessert

Plated desserts

Made with: RASPBERRY INSPIRATION

Steps: 4

An original École Valrhona recipe

Makes 10 plated desserts

Recipe steps

Lychee Jelly

  • 280gLychee purée
  • 6gCaster sugar
  • 3gAgar-agar
  • 8gLemon juice
  1. Heat up the lychee purée and add the sugar, agar-agar and lemon juice.
  2. Bring to the boil. Store in the refrigerator. Mix the cold jelly using an immersion blender.

Raspberry Inspiration Crémeux

  • 65gRaspberry purée
  • 4gGlucose DE 38/40
  • 2gGelatin powder 220 Bloom
  • 10gWater for the gelatin
  • 85gRASPBERRY INSPIRATION
  • 130gWhipping cream
  1. Mix the purée and glucose and heat them to approx. 175°F (80°C). Add the rehydrated gelatin.
  2. Slowly combine this mixture with the melted couverture. Immediately mix using an immersion blender to make a perfect emulsion. Add the cold cream. Mix again. Leave to set in the refrigerator.

Piped Roses

  • 620gwater
  • 310gcaster sugar
  • 8full rose heads
  1. Bring the water and sugar to the boil. Separate out the rose petals. Poach the petals in the syrup for 1-2 minutes at 180°F (82°C). Store the petals in the cold syrup.

Lychee & Raspberry Sorbet

  • 77gWater
  • 130gCaster sugar
  • 72gGlucose powder DE33
  • 3.6gIce cream stabilizer
  • 300gRaspberries
  • 300gLychee purée
  1. Set aside 10% of the sugar so you can add it to the stabilizer. Make a syrup with the water and sugars. At 105°F (40°C), add the sugar and stabilizer mixture. Pasteurize. Leave to cool. Leave to sit for at least 4 hours. Add the fruit purées, mix using an immersion blender, and allow the mixture to reach a temperature of 32°Bx with help from a sugar refractometer. Churn.

Assembly and finishing

Decoration
Tint a little OPALYS to give it a light green color. Temper the couverture. Spread it out between two sheets of confectionery dipping paper and cut it into 4cm leaf shapes. Leave to set.

Plating
Pipe out a dab of Raspberry Inspiration crémeux. Drain the rose petals and dry them gently using a piece of absorbent paper.
Reconstruct the rose head: Start with the smaller petals at the center and work out. Use the lychee jelly to help you stick the petals together. Put a few pieces of fresh raspberry and lychee between the petals as you reconstruct the rose. Use a pastry cone filled with dark chocolate to draw a “stem” on the plate.
Churn the sorbet. Put two chocolate leaves on either side of the stem. Place a small quenelle of sorbet on each of the leaves. Place another chocolate leaf on each of the sorbet quenelles.

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