Raspberry Rose

Sarah Frankland

Sarah Frankland

21st February 2017
Sarah Frankland

Raspberry Rose

My recipe for raspbery rose - Dipped in 70% OCOA garnished with dried rose petals from Pennyhill Park in Surrey.


  • Raspberry pate du fruit - makes 2 ½ gastro tray 550g each:
  • 800g Raspberry puree
  • 400g Caster sugar
  • 150g Glucose
  • 24g Pectin Jaune
  • 10g Citric acid
  • Rose ganache - makes one gastro tray:
  • 150g Cocoa barry Alunga
  • 100g Cocoa barry 64% extra bitter
  • 200g Whipping cream – elle et vire
  • 25g Trimoline
  • 35g Unsalted butter
  • 10g Rose essence


Raspberry pate du fruit:
1. Mix the pectin with a little of the sugar in a small bowl. Whisk the pectin and sugar into the boiling puree.
2. Cook until it reaches 105°c, whisking constantly, as it will catch on the bottom of the pan. Once at 105°c add the citric acid.
3. Pour into the lined trays and allow to set overnight.
Rose ganache:
1. Place the chocolates with the trimoline into a thermomix jug.
2. Bring the cream to the boil and then take off the heat for 1 minute.
3. Pour the cream over the chocolate and leave for 30 seconds. Turn the thermomix onto a moderate speed, mix until smooth and gradually add in the softened butter, and lastly the rose essence. Mix well for at least 1 minute. Pour into the set raspberry pate du fruit.
4. Place into the chocolate fridge to set overnight.
5. Cut into 22mm squares with a hot knife, wiping the knife after each cut.
6. Temper cocoa barry OCOA 70% chocolate and dip the chocolates, garnishing with dried rose petals.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.