Without fail cooking ultimate Rose, Lychee, and Raspberry Verrine easy, delicious, practical.
Good Evening every body, at this time you get present recipe Rose, Lychee, and Raspberry Verrine with 17 ingredients and 14 steps. Below this is how to prepare, please pay attention carefully.
In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 17 ingredients and 14 stages of easy cooking Rose, Lychee, and Raspberry Verrine.
Ingredients for Rose, Lychee, and Raspberry Verrine
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Needed : [For the Rose Panna Cotta].
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Needed 200 ml : Milk.
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Needed 50 ml : Heavy cream (47% fat).
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Prepare 25 grams : Granulated sugar.
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Needed 4 grams : Gelatin sheet.
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Prepare 2 grams : Dried rose petals.
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Needed : [For the Raspberry Jello].
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Prepare 50 grams : Raspberry purée.
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Needed 50 grams : Water.
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Needed 10 grams : Granulated sugar.
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Needed 2 grams : Gelatin sheet.
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Needed : [For the Lychee Jello].
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Needed 50 grams : Lychee purée.
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Needed 200 grams : Water.
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Needed 25 grams : Granulated sugar.
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Needed 8 grams : Pearl Agar 8.
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Needed 12 : Lychee.
If all ingredients Rose, Lychee, and Raspberry Verrine it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.
Stages Cooking Rose, Lychee, and Raspberry Verrine
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[For the preparation] Soak the gelatin sheet in cold water. Thoroughly combine the agar and sugar (for the lychee jello)..
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[For the rose panna cotta] Heat the milk in a pot. Add the dried rose petals and cook over low heat for several minutes until very fragrant. Remove from heat and let it steam..
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After it has steamed for 10 or more minutes, strain through a tea strainer. Use a spatula to press out every last drop. Add the granulated sugar and heat to 60°C..
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Once it reaches 60°C, remove from heat. Add the gelatin to dissolve, then add the heavy cream. Pour into cups and let it cool and set..
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[For the raspberry jello] Thoroughly combine the raspberry purée, water, and granulated sugar. Remove 1/3 and heat on the stove..
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Once it reaches 60°C, remove from heat and add the gelatin to dissolve. Add the remaining purée water mixture and stir. Place the bowl into a bowl filled with ice water to chill..
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After it has chilled for several minutes, pour over the completely set rose panna cotta. Let it chill and set..
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[For the lychee purée] If you are going to purée the lychee by hand, remove the skins and the seeds. Add 10% of the lychee weight in sugar and mix together with a blender..
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Thoroughly combine the purée and water. Heat half of the mixture on the stove until it reaches 85°C. Remove from heat and add the combined agar and sugar..
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Place into a Tupperware or plastic container and let it chill to set. Once it has set, remove from the refrigerator and use a spoon to break it apart. Pour the broken up jello into the cups and decorate with peeled lychee..
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These are the lychee that I used. I bought some green ones which had a very rich flavor..
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This is the raspberry purée that I always use..
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This is a German brand of gelatin. It has very little of the characteristic gelatin smell, and creates a translucent finish..
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These are the dried rose petals that I used. (I used red petals this time.) Ito-en was selling them in unpackaged, loose form from 10 g..
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