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Home / Cherry Rose Verrine

Cherry Rose Verrine

Cherry Rose Verrine


Recipe Created By:
PreGel Professional Training Center

  • Components Of Recipe
  • Cherry Gelee
  • Coconut Pain de Genes
  • Rose Mousse
  • Method of Assembly

Cherry Gelee

550g (19.4oz)
90g (3.2oz)
20g (0.7oz)
50g (1.8oz)

Method of Preparation

  1. Combine all ingredients in a saucepan, and bring to a boil.
  2. Allow to cool slightly for assembly.

Coconut Pain de Genes

320g (11.3oz)
150g (5.3oz)
40g (1.4oz)
65g (2.3oz)
200g (7.1oz)
60g (2.1oz)
8g (0.3oz)

Method of Preparation

  1. In a mixer fitted with the paddle attachment, cream the almond paste until smooth.
  2. Add the soft butter a little at a time to the almond paste and mix until combined.
  3. Slowly incorporate the eggs, one at a time, scraping the sides of the bowl after each addition.
  4. Add the PreGel Vellutina® (Sorbitol Paste) and the PreGel 5-Star Chef Pastry Select™ Coconut Compound and mix until combined.
  5. Add the flour and baking powder and mix just until incorporated.
  6. Spread onto a half sheet pan, and bake at 150°C/300°F for 12-15 minutes.

Rose Mousse

100g (3.5oz)
500g (17.6oz)
75g (2.6oz)
10g (0.4oz)

Method of Preparation

  1. Pour milk into a saucepan.
  2. Crush dried rosebuds (petals only) into milk and bring to a boil.
  3. Cover with plastic wrap, and place in refrigerator until cool.
  4. Once milk is cool, place all ingredients into the bowl of a stand mixer, and whip to desired texture.

Method of Preparation

  1. Place a small amount of cherry gelee into the bottom of desired verrine. Freeze.
  2. Insert a layer of coconut pain de genes and push down on top of frozen gelee.
  3. Pipe a layer of rose mousse on top of pain de genes. Freeze.
  4. Repeat Steps 1-3.
  5. Garnish as desired.
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