Valrhona 'Painted Roses' Plated Dessert

Try out this elegant Valrhona recipe for Painted Roses plated desserts using raspberry inspiration couverture for your Easter menus. This recipe combine a delicate lychee jelly, a tangy and light raspberry cremeux and a refreshing lychee and raspberry sorbet. 

By Glenn Noel Pastry Chef at L’École Valrhona (Dubai)

Makes 10 plated desserts

Ingredients

Lychee Jelly

• 280g Ponthier Lychee Purée
• 6g Caster Sugar
• 3g Agar-Agar
• 8g Lemon Juice

Raspberry Inspiration Crémeux

• 65g Ponthier raspberry purée
• 4g Glucose DE 38/40
• 2g Gelatin Powder 220 Bloom
• 10g Water for the Gelatin
• 85g Raspberry Inspiration couverture
• 130g Whipping cream

Piped Roses

• 620g Water
• 310g Caster Sugar
• 8 Full Rose Heads

Lychee & Raspberry Sorbet

• 77g Water
• 310g Caster sugar
• 72g Glucose powder DE33
• 3.6g Ice cream ctabilizer
• 320g Fresh raspberries
• 300g Ponthier lychee Purée

Assembly & Finishing

• QS PCB Creation green food colouring
• QS White chocolate Opalys 33% couverture

Method

Lychee Jelly

Heat up the lychee purée and add the sugar, agar-agar and lemon juice. Bring to the boil. Store in the refrigerator. Mix the cold jelly using an immersion blender

Raspberry Inspiration Crémeux

Mix the purée and glucose and heat them to approx 80°C. Add the rehydrated gelatine. Slowly combine this mixture with the melted couverture. Immediately mix using an immersion blender to make a perfect emulsion. Add the cold cream. Mix again. Leave to set in the refrigerator.

Piped Roses

Bring the water and sugar to the boil. Separate out the rose petals. Poach the petals in the syrup for 1-2 minutes at 82°C. Store the petals in the cold syrup.

Lychee & Raspberry Sorbet

Set aside 10% of the sugar so you can add it to the stabilizer. Make a syrup with the water and sugars. At 40°C, add the sugar and stabilizer mixture. Pasteurize. Leave to cool. Leave to sit for at least 4 hours. Add the fruit purées, mix using an immersion blender, and allow the mixture to reach a temperature of 32°Bx with help from a sugar refractometer. Churn.

Decoration

Tint a little Opalys white chocolate to give it a light green colour. Temper the couverture. Spread it out between two sheets of confectionery dipping paper and cut it into 4cm leaf shapes. Leave to set.

Plating

Pipe out a dab of Raspberry Inspiration crémeux. Drain the rose petals and dry them gently using a piece of absorbent paper. Reconstruct the rose head: Start with the smaller petals at the centre and work out. Use the lychee jelly to help you stick the petals together. Put a few pieces of fresh raspberry and lychee between the petals as you reconstruct the rose. Use a pastry cone filled with dark chocolate to draw a “stem” on the plate. Churn the sorbet. Put two chocolate leaves on either side of the stem. Place a small quenelle of sorbet on each of the leaves. Place another chocolate leaf on each of the sorbet quenelles.