A pink bouquet inspired by aromatic summer flowers. The flavour of roses and cherries combined with delicate white chocolate mousse and decorated with our sophisticated Rose Collection balls.
Whisk the eggs with sugar until white foam is obtained. Add almond paste, vegetable oil, milk, sifted flour and baking powder. Spread it on a tray lined with baking parchment and bake at 160°C for 18 minutes. Once baked, cut out the desired shapes.
Heat cherry puree with sugar (1) to 40°C. Add pectin mixed with sugar (2). Boil it for 5 minutes all together and then add citric acid. Pour mixture into the moulds and freeze.
Soak gelatine in cold water. Bring the cream to boil, add soaked gelatine and pour it over white chocolate. Stir until chocolate melts, add the rose paste and gently blend it with whipped cream. Put half of mousse into a silicone moulds, insert cherry jellies, add remaining mousse and cover it with almond sponge cake. Freeze. Coat frozen mousses with Barima Artisanal Pink velly spray (code AP0379RS)
Barbara Decor Pink Pearl (kod 331062)
Barbara Decor Lychee (kod 331044)
Barbara Decor Magnolia (kod 331063)
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