Cherry Rose Verrine
Pastry
Plated Desserts
Ingredients
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
Instructions
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.