Rose Lyche Raspberry

This is the perfect flavor combination founded by chef Pierre Hermé. Combination of freshness's fruits combined with rose petals, try it out! The reason for using these decorations/rose petals makes it easier to create an instagrammable design.
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Raspberry Rose Lyche Cremeux

  • Raspberry puree 200g
  • Lyche puree 120g
  • Rose Water 15g
  • Sugar 60g
  • Pectin NH 7g
  • Egg White 100g
  • Gelatin 5g
  • Water 25g
  • Butter 100g
  • Total 632g

Raspberry Rose Lyche Cremeux

- Hydrate gelatin in water

- Warm the lyche puree to 40°C

- Add the sugar pectin NH mixture and stirring well to incorporate

- Slowly bring it to the boil. Remove from the heat and add the egg white at 70°C 

- Following by the gelatin mixture

- Add the raspberry puree and rose water, drop the temperature to 40°C 

- Add the butter at room temperature and emulsifying using a hand blender

- Pipe into the desired mould

Crème brûlée

  • Cream 200g
  • Milk 100g
  • Brown sugar 90g
  • Egg Yolk 180g
  • Total 571g

Crème brûlée

 - Infuse the vanilla into cream and milk

 - Mix the egg yolk and sugar

 - Bring the mixture to 85°C 

 - Strain and freeze to set

Almond raspberry sponge

  • Almond paste 320 g
  • Whole egg 300 g
  • Melted butter 100 g
  • Flour 60g
  • Baking powder 4g
  • Raspberry powder 40g
  • Total 842g

Almond raspberry sponge

- Make the almond paste soft, bij adding the eggs one by one

- Whisk it lightly

- Mix one part of the whipped mixture with the melted butter, and then add the other part

- Add the sifted flour, baking powder and raspberry powder

- Bake it in a mold, at 160/170°C

Raspberry confiture and Rose Leaves

  • Raspberry puree 185g
  • Sugar 25g
  • Glucose powder 30g
  • Rose Petals 5g
  • Pectine NH 3g
  • Lemon juice 2g
  • Total 250g

Raspberry confiture and Rose Leaves

- Heat half of the puree

- Add by 40°C the sugar, pectine and glucose powder

- Bring to boil

- Adding the rest of the puree and lemon juice and rose petals

Assembly, layout and finishing

- Prepare the sponge and sprinkle almond shavings cut in rounds size is depending of the mold
- Place the cremeux on top 
- Fill with the confiture  and place the frozen crème brûlée on top.
- Decorations are there to create a rose finish with icing sugar and neutral gel

Enjoy this exciting recipe.

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