Half an Hour to Producing Extraordinary Rose, Lychee, and Raspberry Verrine

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Rose, Lychee, and Raspberry Verrine

We hope you got benefit from reading it, now let's go back to rose, lychee, and raspberry verrine recipe. You can have rose, lychee, and raspberry verrine using 17 ingredients and 14 steps. Here is how you achieve it.

To cook an extraordinary Rose, Lychee, and Raspberry Verrine, here are the materials needed:

Use of [For the Rose Panna Cotta].
Provide 200 ml of Milk.
Use 50 ml of Heavy cream (47% fat).
You need 25 grams of Granulated sugar.
You need 4 grams of Gelatin sheet.
Use 2 grams of Dried rose petals.
Get of [For the Raspberry Jello].
Provide 50 grams of Raspberry purée.
Take 50 grams of Water.
Provide 10 grams of Granulated sugar.
Get 2 grams of Gelatin sheet.
You need of [For the Lychee Jello].
Prepare 50 grams of Lychee purée.
Provide 200 grams of Water.
You need 25 grams of Granulated sugar.
Use 8 grams of Pearl Agar 8.
Provide 12 of Lychee.

After preparing the components, now you are ready to prepare your tasty Rose, Lychee, and Raspberry Verrine by following the guidances on this section:

[For the preparation] Soak the gelatin sheet in cold water. Thoroughly combine the agar and sugar (for the lychee jello)..
[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..
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..
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..
[For the raspberry jello] Thoroughly combine the raspberry purée, water, and granulated sugar. Remove 1/3 and heat on the stove..
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..
After it has chilled for several minutes, pour over the completely set rose panna cotta. Let it chill and set..
[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..
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..
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..
These are the lychee that I used. I bought some green ones which had a very rich flavor..
This is the raspberry purée that I always use..
This is a German brand of gelatin. It has very little of the characteristic gelatin smell, and creates a translucent finish..
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..

VERRINE SOLEIL. mousse d'abricot au mascarpone, duo d'abricots & framboises, tuile de caramel. Mousse Fruit Raspberry Mousse Raspberry Sauce Mousse Dessert Dessert Food Mojito Sweet Desserts Delicious Desserts Desserts Panna Cotta. Panna cotta with lychee-rose-raspberry jelly and mini raspberry macaron verrines~ by L' Atelier Vi on Flickr. Growing Lychee, Longan, Rose Apple, & Wax Apple Winner of the first Bake Off, Edd Kimber shares a recipe for his fruity, rose-scented cake.

Recipe : Rose, Lychee, and Raspberry Verrine

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