Rose Frui'the



  1. Sable orange (Tegral Satin Crème Cake Vanilla)
  2. Jasmine tea biscuit (Tegral Satin Crème Cake Satin Red Velvet)
  3. Raspberry and Pink fruit Marmalade
  4. Lychee cremeux (Chantypak)
  5. Jasmine tea cream (Chantypak Cream)
  6. Pink chocolate spray (Cocoa butter, Belcolade Selection Blanc)
  7. Rose glazing (Glucose, Belcolade Selection Blanc)


Jasmine Tea Biscuit
  1. Infuse tea in hot water
  2. Add all ingredients together in mixing bowl
  3. Mix for 4 minutes
  4. Speak on tray and bake 180C for 12minutes

Lychee Cremeux
  1. Warm puree
  2. Add egg yolks and sugar and pectin
  3. Cook at 82C
  4. Cooldown then add whipped Chantypak
  5. Pour in silicon mold

Jasmine Tea Mousse
  1. Infuse cream and tea
  2. Warm again and add gelatin
  3. When cream at 40C add whipped creams
  4. Mold in silicon mold and freeze