El Nombre de La Rosa PDF
El Nombre de La Rosa PDF
Vanilla cremeux :
125g cream Bring the milk, cream, powdered milk and vanilla to boil,
125g milk add the yolks mixed with the sugar.
10g powdered milk Pasteurize at 85 ° C, add the gelatin mass. Mix with an
1 vanilla pod hand blender.
40g sugar Pour into the insert mold.
40g egg yolk Freeze.
21g gelatin mass
Rose mousse :
135g milk Let infuse during the night the rose petals with the milk,
65g cream cream and the half of sugar. The next day, make it boil.
9g powdered milk Pour on the mixed sugar and egg yolk.
25g rose petal Cook at 85°C. Add the gelatin mass.
75g sugar Cool down to 30°C.
20g egg yolk Add the whipped cream, use directly.
35g gelatin mass
200g whipped cream
Pink spray :
150g ivoiry couverture Melt the couverture and the cocoa butter to 45°C add
150g cocoa butter the food coloring, mix, sift and spray directly.
Qs. pink food coloring
Montage :
Cut a 22cm long and 8cm large rectangle in the Genoa bread.
For the cake, realise a reverse assembly, pipe the mousse in the Pavoni’s « Venus » mold, line
the mousse on every sides, and deposit the raspberry and vanilla frozen insert.
Pipe the mousse to the 75% dof the mold, deposit the sponge, smooth and freeze it.
Unmold the frozen cake and spray it with the pink spray.
Decorate with three rose petals, some white and goldy chocolate balls and some fresh
raspberries. Pipe some neutral glaze dots and deposit gold leafs.