Rozy Love

Composition

  • La Rose Noire Fruity Tart Shells – Strawberry
  • Vanilla Diplomate
  • Fresh Strawberry
  • Rose Water jelly

Diplomate Vanilla Cream

INGREDIENTSMEASUREMENT
Milk270 gr
Vanilla pods2 pcs
Egg yolk40 gr
Sugar55 gr
Custard powder20 gr
Cake flour5 gr
Butter8 gr
Gelatin5 gr
Cream200 gr
Method
Whip the cream. Heat the milk with the vanilla. Whisk the egg yolk with the sugar and add the starch. Pour the milk in the egg mix and put it back in the pan then bring to a boil and fold in the butter. Add the soaked gelatin. Then cool down to 25°c and fold in the whipped cream.

Strawberry Juice

INGREDIENTSMEASUREMENT
Frozen strawberries500 gr
Water250 gr
Sugar90 gr
Method
Cook in a bain-marie till well cooked. Strain out the juice with cheese clothes.

Strawberry Dehydrated

INGREDIENTSMEASUREMENT
Strawberry puree100 gr
Sugar50 gr
Method
Cook the strawberry puree with the sugar to a boil. Spread on silicon mat and dry on dehydrator for 2 days. Cut in small pieces.

Rose Water Jelly

INGREDIENTSMEASUREMENT
Strawberry juice250 gr
Rose water3 gr
Agar2.5 gr
Method
Heat the strawberry juice with the rose water. Pour the agar and bring to a boil while mixing well. Pour the jelly on the transfer sheet at 5 mm thick.

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