Cooking Steps

1. 

   Step1:One day ahead of time, make rose Ganache 1. Soak in ice water to soften Geely Ding tablet. Heat the cream to boi

2. 

   Step2:2, step one of the whipped cream, drain the gelatin tablets and rose essence into the white chocolate. Homogenizer stirring evenly

3. 

   Step3:3. Step 2: store rose Ganache liquid on the surface. Refrigerate for 12 hours before use

4. 

   Step4:Litchi sandwich 1. Take litchi pulp 1 and litchi juice and mash them. Put them in the pot and add potato starch to boil them. Heat them for 1 minute and homogenize them

5. 

   Step5:2. Put the soft gilding tablet into step 1 and stir evenly to make it dissolve and cool down for use

6. 

   Step6:3. In the second step of adding litchi blending wine, stir evenly

7. 

   Step7:4. Litchi flesh 2 cut 0.8cm The left and right cubes are put into the mould for us

8. 

   Step8:5. Add the litchi jelly solution of step 3 into the mold and freeze for more than 2 hour

9. 

   Step9:Rose and raspberry 1. Heat rose paste and freeze them in the mould respectively for use

10. 

    Step10:2. Put the raspberry fruit antler and sugar into the pot, heat and melt it, and mix it evenly with the soft gilding tablet. In the molding step, freeze it for more than 2 hours

11. 

    Step11:Lemon Bisky 1. Preheat the oven 180 degrees. Mix the egg yolk and sugar 1. Sift the flour to make a paste

12. 

    Step12:2. Boil the milk, butter and salt. Pour in step 1 in stages

13. 

    Step13:3. Keep stirring and boiling in low heat until it is slightly thickened and sieved

14. 

    Step14:4. Add the white sugar into the protein in 2 parts and 3 times, beat until it is wet foamed, and then add it in step 2, stir it into the mold and sprinkle with lemon peel

15. 

    Step15:5. Oven 170 ℃. Bake for about 15 minutes. Take out the back button and put it into the cold mold

16. 

    Step16:Raspberry Cheese Mousse 1, milk, cheese, sugar and raspberry fruit antler are put into the pot and heated and stirred

17. 

    Step17:2. Add the gelatine tablet soaked in ice water into the homogenizer in step 1 and stir evenly

18. 

    Step18:3. Beat the cream to 6 and distribute. Add Bailey liqueur in several steps and stir evenly in step 2

19. 

    Step19:4. Take out the frozen rose raspberry storage, fill in the mousse solution in step 3, and lay the lemon Bisky for half an hour to demould for use

20. 

    Step20:5. Raspberry cheese mousse, lychee sandwich and rose raspberry are frozen in the mould for one night

21. 

    Step21:1. Take out the frozen rose Ganache and send it smooth. Take a rose mounting mouth

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