Part 1: White Peach Gel With Strawberry
Ingredients
Method- 50g Granulated Sugar
- 10g Agar-Agar
- 1000g White Peach Purée
- 50g Lemon Juice
- 500g Fresh Strawberries
- Blend the sugar & agar-agar in a bowl and reserve.
- Bring the peach purée & lemon juice to a boil.
- Add the agar-agar & sugar mixture. Cook for 1 minute.
- Leave to cool down and set completely. Once set, blend in a food processor until smooth.
- Pass through a fine sifter and reserve.
- Cut the strawberries into brunoise. Fold into the peach gel.
- Transfer to a piping bag and reserve.
Part 2: Rose Blush Financier
Ingredients
Method- 125g Almond Flour
- 375g Confectioners' Sugar
- 125g Flour
- 62g deZaan Rose Blush Cocoa Powder
- 312g Egg Whites
- 312g Beurre Noisette (warmed slightly)
- Add all the dry ingredients to a mixing bowl with a paddle.
- Add the egg whites and mix until combined.
- Stream in beurre noisette (keep in mind the temperatures of batter and beurre noisette should be close to one another to prevent splitting of the batter).
- Bake on a flat sheet tray at 180ºC/356ºF.
- Cool down before unmolding from the tray.
- Cut into the shape of a small round to fit into the rose mold and reserve.
Part 3: Rose Blush Mousse
Ingredients
Method- 12g Gelatin
- 550g Milk
- 200g Egg Yolk
- 150g Granulated Sugar
- 100g deZaan Rose Blush Cocoa Powder
- 80g Cocoa Butter Drops
- 350g Cream 35% (cooled and whipped to soft/medium peaks)
- Bloom the gelatin. Strain excess water and reserve.
- Make a crème anglaise with milk, egg yolk, and sugar.
- Pour crème anglaise over the cocoa butter drops and Rose Blush cocoa powder. Blend with an immersion blender.
- Add the gelatin and blend.
- Cool down to about 30ºC/86ºF.
- Fold in the whipped cream until just combined.
- Pour into the desired rose mold about ¾ way full. Add the peach gel and financier.
- Close off with the mousse. Freeze until set.
- For further instructions, refer to the assembly section.
Part 4: Red Cocoa Butter Spray
Ingredients
Method- 647g deZaan Stellar Cocoa Butter Drops
- 127g Milk Powder
- 110g Granulated Sugar
- Red Coloring (powder - to color by eye)
- Melt down the deZaan Stellar cocoa butter drops over a bain-marie.
- Add the milk powder and sugar. Blend thoroughly.
- Add the red food coloring powder.
- Blend everything with an immersion blender. Strain and reserve.
- Bring to 35ºC/95ºF for spraying.
Part 5: Assembly
Method- By using a spray gun, create a velvet layer of red over the mousse.
- When sprayed, let slowly defrost in the refrigerator.
- Finish with rose petals and dots of neutra-gel (for a water drop effect).
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