A very light mousse flavored with the homemade rose flower essences , according with the sweetness of raspberry give to this cake a taste of paradise…
Details:
1 FRAME 40X60 6420 gr – 8 cakes / 820 gr
1 SHEET JOCONDE 40X60 cm – 800 gr
1 DECORATE JOCONDE 40X60 cm – 800 gr
RASPBERRY FROZEN – 800 gr
SUPREME ROSE MOUSSE – 3420 gr
ROSE PUNCH SYRUP – 300 gr
GEL – 150 gr
DARK CHOCOLATE DECO – 200 gr
CHOCOLATE DECO – 160 gr
SUPREME ROSE MOUSSE
1500 ml Milk
60 ml Rose Water
3 no Rose Flowers Fresh
3 no Vanilla Sticks
- Boil Milk and Infuse Rose Petals and Vanilla 15 mns on light fire, strain
22 no Egg Yolks (440 gr)
140 gr Sugar Breakfast.
80 gr Gelatin Powder
- Boil again the milk and make an Anglaise cream, add gelatin and let cool. Add
1200 gr whip cream
ROSE PUNCH SYRUP
100 gr Sugar
170 gr Water
30 ml Rose Water
Boil together, let cool
