Rose, Lychee, and Raspberry Verrine, We need prepare 17 Ingredients And 14 Steps

Ok now Tutorial of Rose, Lychee, and Raspberry Verrine

We can cook Rose, Lychee, and Raspberry Verrine using 17 ingredients and 14 steps. Here is how you achieve Rose, Lychee, and Raspberry Verrine.

Ingredients of Rose, Lychee, and Raspberry Verrine

Prepare of [For the Rose Panna Cotta].
Prepare 200 ml of Milk.
You need to prepare 50 ml of Heavy cream (47% fat).
You need to prepare 25 grams of Granulated sugar.
You need to prepare 4 grams of Gelatin sheet.
You need to prepare 2 grams of Dried rose petals.
Prepare of [For the Raspberry Jello].
Prepare 50 grams of Raspberry purée.
Prepare 50 grams of Water.
Prepare 10 grams of Granulated sugar.
Prepare 2 grams of Gelatin sheet.
Prepare of [For the Lychee Jello].
Prepare 50 grams of Lychee purée.
Prepare 200 grams of Water.
Prepare 25 grams of Granulated sugar.
Prepare 8 grams of Pearl Agar 8.
You need to prepare 12 of Lychee.

Rose, Lychee, and Raspberry Verrine instructions

[For the preparation] Soak the gelatin sheet in cold water. Thoroughly combine the agar and sugar (for the lychee jello)..
[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..
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..
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..
[For the raspberry jello] Thoroughly combine the raspberry purée, water, and granulated sugar. Remove 1/3 and heat on the stove..
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..
After it has chilled for several minutes, pour over the completely set rose panna cotta. Let it chill and set..
[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..
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..
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..
These are the lychee that I used. I bought some green ones which had a very rich flavor..
This is the raspberry purée that I always use..
This is a German brand of gelatin. It has very little of the characteristic gelatin smell, and creates a translucent finish..
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..

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