White peach strawberry rose
White peach strawberry rose
Prep Time
40
Cook Time
White peach gel with strawberry ingredients
- Tate & Lyle granulated sugar : 50g
- Sosa agar agar : 10g
- Leonce Blanc white peach purée : 1000g
- Lemon juice : 50g
- Fresh strawberries : 500g
White peach gel with strawberry method
- Blend 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 ingredients
- Almond flour : 125g
- Billington's confectioners' sugar : 375g
- Flour : 125g
- deZaan Rose Blush cocoa powder : 62g
- Egg whites : 312g
- Beurre noisette (warmed slightly) : 312g
Rose Blush financier method
- Add 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 ingredients
- Gelita silver-leaf gelatin : 12g
- Milk : 550g
- Egg yolk : 200g
- Tate & Lyle granulated sugar : 150g
- deZaan Rose Blush Cocoa Powder : 100g
- cocoa butter drops : 80g
- Cream 35% (cooled and whipped to soft/medium peaks) : 350g
Rose Blush mousse method
- Bloom 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 ingredients
- deZaan Stellar cocoa butter drops : 647g
- Arla milk powder : 127g
- Tate & Lyle granulated sugar : 110g
- Sosa red colouring (powder - to colour by eye) :
Red cocoa butter spray method
- Melt 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
- By 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).
Products from the recipe
Sosa agar agar - 500g
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£27.00
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£27.00
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£27.00
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Caramanfruit white peach ambient fruit puree - 1kg
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£5.90
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£5.90
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£6.02
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Gelita silver leaf gelatine - 1kg
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£26.48
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£26.48
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Arla skimmed milk powder - 25kg
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£101.84
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£101.84
