Raspberry Lychee Rose

Name: Raspberry Lychee Rose
Ingredients: 3 g gelatine; 12 g custard powder; 1 g rose essence; 125 g butter; 20 g egg yolks; 300 g lychee purée; 15 g egg whites; 4.5 g gelatine; 200 g raspberry purée; 50 g caster sugar; 30 g egg yolks; 2 g rose essence; 1 rose head; 200 g lychee jam; 7 g gum Arabic; 4 g baking powder; 80 g butter; 120 g whipping cream; 225 g T55 soft flour; 170 g whole eggs; 240 g caster sugar; 30 g diced fresh lychees; 3 g raspberry crispies; 100 g lychee jam; 50 g raspberry purée; 25 g caster sugar; 110 g whipped cream; 10 g caster sugar

Preparation info

Difficulty
Easy

Appears in

Patisserie Perfection

By Sarah Barber

Published 2015

About

Ingredients

Raspberry Rose Cremeux

200 g raspberry purée
30 g egg yolks
50

Cake

Method

Bring the purée to the boil, whisk the yolks, sugar and custard powder together. Pour the purée over the egg mix and return to the heat, whisking constantly until the mix boils again. Remove from the heat and add the bloomed gelatine, stir well. Pour the mix into a Thermomix and on a low speed add the Rose essence and butter mix until emulsified. Bag ready to use.