Rose, Lychee, and Raspberry Verrine
Rose, Lychee, and Raspberry Verrine

Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a special dish, rose, lychee, and raspberry verrine. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Rose, Lychee, and Raspberry Verrine is one of the most popular of recent trending meals in the world. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions daily. Rose, Lychee, and Raspberry Verrine is something that I have loved my entire life. They’re fine and they look wonderful.

Using a blender or food processor blend the lychees and raspberries until smooth. USING PECTIN: Add the blended fruit, sugar and pectin to a small saucepan, mix. Rose water flavoured pastry, filled with raspberry and lychee crème, caramelised almonds and fresh raspberries.

To get started with this recipe, we have to prepare a few ingredients. 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:
  1. Make ready [For the Rose Panna Cotta]
  2. Take 200 ml Milk
  3. Take 50 ml Heavy cream (47% fat)
  4. Get 25 grams Granulated sugar
  5. Take 4 grams Gelatin sheet
  6. Get 2 grams Dried rose petals
  7. Get [For the Raspberry Jello]
  8. Get 50 grams Raspberry purée
  9. Prepare 50 grams Water
  10. Make ready 10 grams Granulated sugar
  11. Get 2 grams Gelatin sheet
  12. Take [For the Lychee Jello]
  13. Make ready 50 grams Lychee purée
  14. Take 200 grams Water
  15. Make ready 25 grams Granulated sugar
  16. Make ready 8 grams Pearl Agar 8
  17. Prepare 12 Lychee

Raspberry, Rose and Lychee Sponge Cake. I had a pretty good weekend. The weekdays have been not so great, but my weekend was lovely. And this weekend it was my Mum's birthday.

Steps to make Rose, Lychee, and Raspberry Verrine:
  1. [For the preparation] Soak the gelatin sheet in cold water. Thoroughly combine the agar and sugar (for the lychee jello).
  2. [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.
  3. 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.
  4. 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.
  5. [For the raspberry jello] Thoroughly combine the raspberry purée, water, and granulated sugar. Remove 1/3 and heat on the stove.
  6. 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.
  7. After it has chilled for several minutes, pour over the completely set rose panna cotta. Let it chill and set.
  8. [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.
  9. 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.
  10. 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.
  11. These are the lychee that I used. I bought some green ones which had a very rich flavor.
  12. This is the raspberry purée that I always use.
  13. This is a German brand of gelatin. It has very little of the characteristic gelatin smell, and creates a translucent finish.
  14. 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.

She was in the country to celebrate it too! Panna cotta with lychee-rose-raspberry jelly and mini raspberry macaron verrines~. Biscuits Roses de Reims y Yogur Rose. Poured into modern glasses, layers of flavored gelee (rosewater, ginger, lychee, and rose Champagne) elevate the childhood staple to wedding-worthy cuisine. Add the butter in to a food processor and pulse to soften then add the icing sugar and rosewater and squeeze the juice out of the lychees then add to the butter mixture and mix then add the flour and salt and freeze dried.

So that’s going to wrap it up for this special food rose, lychee, and raspberry verrine recipe. Thank you very much for your time. I am confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!