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Raspberry and Rose

Update: February, 09/2015 - 16:28

with chef Raphael Szurek from JW Marriott Ha Noi Hotel

Nourish your romance with a spectacularly refined dessert - Rose and Raspberry by chef Raphael Szurek at French Grill restaurant of JW Marriott Ha Noi Hotel. Enjoy the harmony of delicate sweet, sophisticated rosy aroma and delightful texture combination - crunchy, creamy and silky smooth.

Ingredients: serves 4

For meringue:

  • 150 g egg white
  • 150 g sugar

For raspberry sauce:

  • 100g raspberries puree
  • 20g sugar
  • 10g lemon juice

For rose ice cream:

  • 4 scoops vanilla Ice cream
  • 4 drops rose essence

For crumble rose:

  • 100 g butter
  • 100g sugar
  • 100g flour
  • 1g red food colour
  • 10 drops rose essence

Method:

  • Whip the egg white with the sugar. Put the mixture into a pastry bag and squeeze out small drops onto a sheet of parchment paper.
  • Let it dry on top of the oven.
  • Mix raspberry puree, sugar and lemon juice. Reduce slowly on low heat until the consistency is thick.
  • Blend ice cream with rose essence.
  • Combine all ingredients and cook in the oven.
  • Garnish with raspberries.
  • Plate as pictured.

You can sample the dish at JW Marriott Ha Noi, 8 Do Duc Duc Rd, Me Tri Dist, South Tu Liem, Ha Noi. Tel. +84 4 3833 5588 ext 172.

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