White peach gel with strawberry
Ingredients50g Tate & Lyle granulated sugar 10g Sosa agar agar 1000g Leonce Blanc white peach purée 50g Lemon juice 500g Fresh strawberries |
MethodBlend the sugar & agar-agar in a bowl and reserve. Bring the peach purée & lemon juice to a boil. Add the agar-agar & sugar mixture. Cook for 1 minute. Leave to cool down and set completely. Once set, blend in a food processor until smooth. Pass through a fine sifter and reserve. Cut the strawberries into brunoise. Fold into the peach gel. Transfer to a piping bag and reserve. |
Rose Blush financier
Ingredients125g Almond flour 375g Billington's confectioners' sugar 125g Flour 62g deZaan Rose Blush cocoa powder 312g Egg whites 312g Beurre noisette (warmed slightly) |
MethodAdd all the dry ingredients to a mixing bowl with a paddle. Add the egg whites and mix until combined. Stream in beurre noisette (keep in mind the temperatures of batter and beurre noisette should be close to one another to prevent splitting of the batter). Bake on a flat sheet tray at 180ºC/356ºF. Cool down before unmolding from the tray. Cut into the shape of a small round to fit into the rose mold and reserve. |
Rose Blush mousse
Ingredients12g Gelita silver-leaf gelatin 550g Milk 200g Egg yolk 150g Tate & Lyle granulated sugar 100g deZaan Rose Blush Cocoa Powder 80g Cacao Barry cocoa butter drops 350g Cream 35% (cooled and whipped to soft/medium peaks) |
MethodBloom the gelatin. Strain excess water and reserve. Make a crème anglaise with milk, egg yolk, and sugar. Pour crème anglaise over the cocoa butter drops and Rose Blush cocoa powder. Blend with an immersion blender. Add the gelatin and blend. Cool down to about 30ºC/86ºF. Fold in the whipped cream until just combined. Pour into the desired rose mold about ¾ way full. Add the peach gel and financier. Close off with the mousse. Freeze until set. For further instructions, refer to the assembly section. |
Red cocoa butter spray
Ingredients647g deZaan Stellar cocoa butter drops 127g Arla milk powder 110g Tate & Lyle granulated sugar Sosa red colouring (powder - to colour by eye) |
MethodMelt down the deZaan Stellar cocoa butter drops over a bain-marie. Add the milk powder and sugar. Blend thoroughly. Add the red food coloring powder. Blend everything with an immersion blender. Strain and reserve. Bring to 35ºC/95ºF for spraying. |
Assembly
MethodBy using a spray gun, create a velvet layer of red over the mousse. When sprayed, let slowly defrost in the refrigerator. Finish with rose petals and dots of neutra-gel (for a water drop effect). |
Recipe courtesy of deZaan
