ROSE PARADISE CAKE – By Chef Zaheer Ahmed, Jaypee Vasant Continental

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

You May Also Like

Leave a Reply

Your email address will not be published. Required fields are marked *