Painted Roses Dessert

Painted Roses Dessert

Made with Raspberry Inspiration

An original recipe by Glenn Noel

4 steps


Recipe Step by Step


Lychee Jelly

280g Lychee purée
6g Caster sugar
3g Agar-agar
8g Lemon juice

Heat up the lychee purée and add the sugar, agar-agar and lemon juice. Bring to the boil. Store in the refrigerator. Mix the cold jelly using an immersion blender.

Raspberry Inspiration Crémeux

65g Raspberry purée
4g Glucose DE 38/40
2g Gelatin powder 220 Bloom
10g Water for the gelatin
130g Whipping cream

Mix the purée and glucose and heat them to approx. 175°F (80°C). Add the rehydrated gelatin. Slowly combine this mixture with the melted couverture. Immediately mix using an immersion blender to make a perfect emulsion. Add the cold cream. Mix again. Leave to set in the refrigerator.

Piped Roses

620g water
310g caster sugar
8 full rose heads

Bring the water and sugar to the boil. Separate out the rose petals. Poach the petals in the syrup for 1-2 minutes at 180°F (82°C). Store the petals in the cold syrup.

Lychee & Raspberry Sorbet

77g Water
130g Caster sugar
72g Glucose powder DE33
3.6g Ice cream stabilizer
300g Raspberries
300g Lychee purée

Set aside 10% of the sugar so you can add it to the stabilizer. Make a syrup with the water and sugars. At 105°F (40°C), add the sugar and stabilizer mixture. Pasteurize. Leave to cool. Leave to sit for at least 4 hours. Add the fruit purées, mix using an immersion blender, and allow the mixture to reach a temperature of 32°Bx with help from a sugar refractometer. Churn.

Assembly and finishing

Painted Roses Dessert

Tint a little OPALYS to give it a light green color. Temper the couverture. Spread it out between two sheets of confectionery dipping paper and cut it into 4cm leaf shapes. Leave to set.

Pipe out a dab of Raspberry Inspiration crémeux. Drain the rose petals and dry them gently using a piece of absorbent paper.
Reconstruct the rose head: Start with the smaller petals at the center and work out. Use the lychee jelly to help you stick the petals together. Put a few pieces of fresh raspberry and lychee between the petals as you reconstruct the rose. Use a pastry cone filled with dark chocolate to draw a “stem” on the plate.
Churn the sorbet. Put two chocolate leaves on either side of the stem. Place a small quenelle of sorbet on each of the leaves. Place another chocolate leaf on each of the sorbet quenelles.