Cherry Rose Verrine
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Ingredients
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Unit of Measurement
- Cherry Gelee
- 550 g cherry puree
- 90 g PreGel Five Star Chef Pastry Gelatin Base - 311008
- 20 g PreGel Cherry Fortefrutto® - 45672
- 50 g sugar
- Coconut Pain de Genes
- 320 g almond paste
- 150 g butter - softened
- 40 g PreGel SETAGEL®Vellutina® - Sorbitol Paste - 70472
- 65 g PreGel Five Star Chef Pannacrema Coconut - 89846
- 200 g eggs
- 60 g all-purpose flour
- 8 g baking powder
- Rose Mousse
- 100 g milk
- 500 g cream
- 75 g PreGel Five Star Chef Fiordica Gel Evolution - 61124
- 10 g dried rosebuds
- 5 g PreGel Five Star Chef Pannacrema Rose - 57346
Method of Preparation
Cherry Gelee
- Combine all ingredients in a saucepan, and bring to a boil.
- Allow to cool slightly for assembly.
Coconut Pain de Genes
- In a mixer fitted with the paddle attachment, cream the almond paste until smooth.
- Add the soft butter a little at a time to the almond paste and mix until combined.
- Slowly incorporate the eggs, one at a time, scraping the sides of the bowl after each addition.
- Add the PreGel Vellutina® (Sorbitol Paste) and the PreGel 5-Star Chef Pastry Select™ Coconut Compound and mix until combined.
- Add the flour and baking powder and mix just until incorporated.
- Spread onto a half sheet pan, and bake at 150°C/300°F for 12-15 minutes.
Instructions for Rose Mousse
- Pour milk into a saucepan.
- Crush dried rosebuds (petals only) into milk and bring to a boil.
- Cover with plastic wrap, and place in refrigerator until cool.
- Once milk is cool, place all ingredients into the bowl of a stand mixer, and whip to desired texture.
ethod of Assembly
- Place a small amount of cherry gelee into the bottom of desired verrine. Freeze.
- Insert a layer of coconut pain de genes and push down on top of frozen gelee.
- Pipe a layer of rose mousse on top of pain de genes. Freeze.
- Repeat Steps 1-3.
- Garnish as desired.