Hello, I’m Jane. Today, I’m gonna show you how to make rose, lychee, and raspberry verrine recipe. Never miss today’s recipe. This is a simple recipe to try and is one of my family food recipes. This time, I’m gonna make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Rose, Lychee, and Raspberry Verrine Recipe
Rose, Lychee, and Raspberry Verrine is one of the most popular of current trending meals on earth. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes delicious. Rose, Lychee, and Raspberry Verrine is something which I’ve loved my entire life. They are fine and they look wonderful.
To get started with this particular recipe, we must prepare a few components. You can have rose, lychee, and raspberry verrine using 17 ingredients and 14 steps. Here is how you can achieve it.
The ingredients needed to make Rose, Lychee, and Raspberry Verrine:
- Get [For the Rose Panna Cotta]
- Make ready 200 ml Milk
- Get 50 ml Heavy cream (47% fat)
- Get 25 grams Granulated sugar
- Take 4 grams Gelatin sheet
- Take 2 grams Dried rose petals
- Get [For the Raspberry Jello]
- Get 50 grams Raspberry purée
- Make ready 50 grams Water
- Make ready 10 grams Granulated sugar
- Take 2 grams Gelatin sheet
- Get [For the Lychee Jello]
- Make ready 50 grams Lychee purée
- Prepare 200 grams Water
- Make ready 25 grams Granulated sugar
- Take 8 grams Pearl Agar 8
- Prepare 12 Lychee
Steps to make Rose, Lychee, and Raspberry Verrine:
- [For the preparation] Soak the gelatin sheet in cold water. Thoroughly combine the agar and sugar (for the lychee jello).
- [For the rose panna cotta] Heat the milk in a pot. Add the dried rose petals and cook over low heat for several minutes until very fragrant. Remove from heat and let it steam.
- After it has steamed for 10 or more minutes, strain through a tea strainer. Use a spatula to press out every last drop. Add the granulated sugar and heat to 60°C.
- Once it reaches 60°C, remove from heat. Add the gelatin to dissolve, then add the heavy cream. Pour into cups and let it cool and set.
- [For the raspberry jello] Thoroughly combine the raspberry purée, water, and granulated sugar. Remove 1/3 and heat on the stove.
- Once it reaches 60°C, remove from heat and add the gelatin to dissolve. Add the remaining purée water mixture and stir. Place the bowl into a bowl filled with ice water to chill.
- After it has chilled for several minutes, pour over the completely set rose panna cotta. Let it chill and set.
- [For the lychee purée] If you are going to purée the lychee by hand, remove the skins and the seeds. Add 10% of the lychee weight in sugar and mix together with a blender.
- Thoroughly combine the purée and water. Heat half of the mixture on the stove until it reaches 85°C. Remove from heat and add the combined agar and sugar.
- Place into a Tupperware or plastic container and let it chill to set. Once it has set, remove from the refrigerator and use a spoon to break it apart. Pour the broken up jello into the cups and decorate with peeled lychee.
- These are the lychee that I used. I bought some green ones which had a very rich flavor.
- This is the raspberry purée that I always use.
- This is a German brand of gelatin. It has very little of the characteristic gelatin smell, and creates a translucent finish.
- These are the dried rose petals that I used. (I used red petals this time.) Ito-en was selling them in unpackaged, loose form from 10 g.
So that’s going to wrap this up for this distinctive dish rose, lychee, and raspberry verrine recipe. Thanks so much for your time. I am sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Happy cooking.
