- 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 Rose
Sarah Frankland
21st February 2017
Raspberry Rose
My recipe for raspbery rose - Dipped in 70% OCOA garnished with dried rose petals from Pennyhill Park in Surrey.
Ingredients
Method
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.
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