Рет қаралды 26,988
Ingredients
Rose Joconde biscuit
1 egg
Cake flour 20g
Almond powder 60g
Icing sugar 60g
Rose jam 30g
Egg white 60g
Sugar 20g
180℃(356℉) for 10 minutes
Lychee coulis
Lychee puree 150g
Sugar 20g
Nh Pectin 5g
Raspberry jelly
Raspberry Puree 60g
Sugar 20g
Gelatin 2.5g
Rose mousse
Gelatin 10g
Milk 200g
Rose jam 50g
3 egg yolks
Sugar 20g
Liquid cream 200g
Mirror glaze
Water 75g
Sugar 150g
Glucose syrup 150g
White chocolate 150g
concentrated milk 100g
Gelatin 10g
Some white dye