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Professional
Painted Roses Dessert
Made with Raspberry Inspiration
An original recipe by Glenn Noel
4 stepsMAKES 10 PLATED DESSERTS
Recipe Step by Step
Step01
Lychee Jelly
280g Lychee purée
6g Caster sugar
3g Agar-agar
8g Lemon juice
Heat up the lychee purée and add the sugar, agar-agar and lemon juice. Bring to the boil. Store in the refrigerator. Mix the cold jelly using an immersion blender.
Step02
Raspberry Inspiration Crémeux
65g Raspberry purée
4g Glucose DE 38/40
2g Gelatin powder 220 Bloom
10g Water for the gelatin
85g RASPBERRY INSPIRATION
130g Whipping cream
Mix the purée and glucose and heat them to approx. 175°F (80°C). Add the rehydrated gelatin. 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.
Step03
Piped Roses
620g water
310g caster sugar
8 full rose heads
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.
Step04
Lychee & Raspberry Sorbet
77g Water
130g Caster sugar
72g Glucose powder DE33
3.6g Ice cream stabilizer
300g Raspberries
300g Lychee purée
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.