Scarlet Rose

Recipe

SCARLET ROSE

Recipe for 12 roses (2 silicone moulds “Rose“ 098302)

BUTTER BISCUIT

42 g - Water
1 g - Sea salt
60 g - Muscovado sugar
67 g - Butter
2 g - Baking Powder INGREDIUM
140 g - Flour T55
3 g - Vanilla powder
35 g - Milk powder
350 g - Total

CRISPY DULCEY ALMONDS

50 g - White almond purée
37 g - Dulcey
100 g - Butter biscuit
187 g - Total

VANILLA CHOUX PASTRY BISCUIT

75 g - Milk
1 piece - Vanilla pod
40 g - Butter
65 g - Flour
170 g - Egg yolks
130 g - Egg whites
45 g - Acacia honey
525 g - Total

RASPBERRY COMPOTÉE INSERT

320 g - Raspberry compotée PONTHIER
10 g - Natur Sweet INGREDIUM
2,5 g - Pectin NHX INGREDIUM
0,75 g - Xanthan INGREDIUM
3 g - Gelatin F INGREDIUM
18 g - Water
354,2 g - Total

RASPBERRY MOUSSE

300 g - Raspberry puree PONTHIER
13 g - Gelatin Fast INGREDIUM
20 g - Water
80 g - Caster sugar
50 g - Egg whites
0,5 g - Albumen INGREDIUM
270 g - Whipped cream
733,5 g - Total

1.
BUTTER BISCUIT
Heat the water, salt, sugar and butter until completely melted, then leave to cool until it reaches a creamy texture. Mix the flour, baking powder and vanilla powder. Pour the cooled mixture into the bowl of a mixer fitted with a flat beater, add the dry ingredients and mix until you obtain a smooth dough. Roll out to 3 mm thick, bake between two Silpain mats at 150°C for 2 x 14 minutes.
2.
CRISPY DULCEY ALMONDS
On a sheet of baking paper, mix the almond puree, melted Dulcey and crumbled butter biscuits until you have a smooth mixture. Spread between two rulers to a thickness of 0.5 cm and a width of 20 cm. Cut out using a 4 cm cookie cutter.
3.
RASPBERRY COMPOTÉE INSERT
Hydrate Gelatin F with cold water for at least 20 minutes, then melt in the microwave and set aside in the refrigerator. Heat the raspberry compotée to 40°C, stir in Natur Sweet mixed with Pectin NHX and Xanthan. Bring to the boil, then add the melted gelatine mixture. Pour immediately into insert moulds.
4.
RASPBERRY MOUSSE
Heat 1/3 of the purée to 60°C and add Gelatin Fast. Add the rest of the cold purée, cool to 20°C (wait for signs of gelation). Beat the egg whites and Albumen and pour the cooked sugar (120°C) with the water over the foamy whites and whisk. Whip the cream until soft peaks form. Fold the meringue and cream into the cold puree.
5.
ASSEMBLY AND FINISHING
Pour the mousse into the mould until it is 2/3 full. Add the insert, then smooth to the top. Remove from the mould and spray with colouring foodstuff cocoa butter “Red“ (050074), finish with “gold glitter effect“ glitter (088289) and a few freeze-dried rose petals “Pale pink“ (088207).