Sweet bouquet
3 servings
90 minutes
The 'Sweet Bouquet' is a true work of art in the world of desserts, inspired by Japanese traditions of elegance and refinement. At its core is a delicate raspberry-spiced ganache that combines rich berries and aromatic rosemary, complemented by milk chocolate. This dessert not only delights the taste buds with a harmony of sweetness and spice but also impresses with its appearance: airy truffles coated in white chocolate with hints of matcha are carefully wrapped in thin sheets of fruit marmalade. They resemble flower buds, creating an impressive and unusual culinary gift. The 'Sweet Bouquet' is perfect for special moments—be it a romantic dinner or a festive event—adding brightness and tenderness to any celebration.
1
Preparation of berry-spice ganache (raspberry puree + rosemary infusion, milk chocolate). Pour dry or fresh rosemary with boiling water and let it steep, strain and mix with raspberry puree, heat to 30 degrees, add to tempered chocolate, blend with an immersion blender, and let the mixture sit for about 24 hours.
- Berry puree: 100 glasss
- Fresh rosemary: 10 g
2
Prepare sheets of thin marmalade to serve as wrapping paper for our bouquet. Heat the fruit puree to 60 degrees in a heavy-bottomed saucepan, add the sugar-pectin mixture, bring to a boil, add sugar and glucose, and reduce. Pour the mixture onto a silicone mat or plastic container in a thin layer and let it set for about 10 minutes.
- Fruit marmalade: 200 g
3
Melt white chocolate with cocoa butter and matcha powder in a water bath, dip balls of raspberry-rosemary ganache into the chocolate, decorate them with colorful sugar, wrap them in jelly sheets... Voila, an edible bouquet is ready!
- Chocolate Truffles: 200 g
- Matcha: 4 g