Love is . . .


  • Rose Cemeux
  • Raspberry Compote
  • Lychee Mousse
  • Microwave Raspberry Sponge
  • White Glaze

Rose Cemeux

Cream 35%195 g
Milk195 g
Pasteurized Egg Yolk75 g
Gelatin Sheets4 g
Valrhona Opalys 33%340 g
Rose Water7 g
Pink Food Coloringq.s.

Combine milk and cream, and bring to a boil, then add the egg yolk and cook to 83°C. Add the hydrated gelatin. Pour the warm mixture into the melted chocolate. Add rose water and pink food coloring. Emulsify with a hand blender.

Raspberry Compote

Raspberry Puree215 g
Frozen Raspberry85 g
Inverted Sugar65 g
Pectin NH5 g
Sugar20 g
Gelatin Sheets5 g
Lemon Juice5 g

Mix the sugar and pectin. Cook the puree with the frozen raspberry and inverted sugar to 60°C. Add the sugar-pectin mixture to a boil until 102°C. Add the gelatin and lemon juice.

Lychee Mousse

Sugar78 g
Gelatin Sheets7 g
Corn Starch21 g
Lychee Puree336 g
Whipped Cream 35%330 g

Mix the sugar and corn starch. Cook the lychee puree to 60°C. Add the sugar-corn starch mixture to a boil. Add the hydrated gelatin. Cool to 40°C and fold in the semi-whipped cream.

Microwave Raspberry Sponge

Pasteurized Whole Egg180 g
Sugar75 g
Almond Powder15 g
Cake Flour30 g
Raspberry Powder12 g

Mix all ingredients together and fill until 3/4 of 1L siphon and add 3 gas cartridges.

White Glaze

Sugar285 g
Water72 g
Glucose100 g
Cream 35%310 g
Skimmed Milk Powder72 g
Gelatin Sheets10 g
Neutral Glaze50 g
Titanium Dioxide2 g

Cook water, sugar, and glucose to 110°C. On the side, heat the cream and skimmed milk powder. Pour hot syrup over the cream mixture and boil again. Cool to 60°C and add gelatin, neutral glaze and titanium dioxide. Blend and set aside at 4°C.

Products Used

Large Pink Pattern Heart

  • 16-19 g / 0.56-0.67 oz. /pc.
  • 9 pcs. / tray, 5 trays / box
  • H: 40 mm, 1.57 in
  • Ø: 80 mm, 3.15 in

8cm White Chocolate Shell

  • 16-18 g / 0.56-0.63 oz. /pc.
  • 9 pcs. / tray, 6 trays / box
  • H: 17 mm, 0.67 in
  • Ø: 80 mm, 3.15 in