"be My Rose" Recipe

Prepare the Gelatin

Soak the gelatin sheets in cold water for about 5 minutes until soft. Remove and squeeze out excess water.

Make Raspberry Puree

In a saucepan, combine fresh raspberries and sugar. Cook over low heat until raspberries break down and sugar dissolves. Pass through a sieve to remove seeds and let cool.

Combine with Gelatin

Add the softened gelatin to the cooled raspberry puree and stir until dissolved.

Whip the Cream

In a separate bowl, whip the heavy cream until soft peaks form. Gently fold in the raspberry mixture and peppermint extract until fully combined.

Chill the Mousse

Transfer the mousse to serving glasses and refrigerate for at least 2 hours until set.

Heat the Cream

In a saucepan, heat the heavy cream until just simmering.

Melt the Chocolate

Place the chopped white chocolate in a bowl. Pour the hot cream over the chocolate and let sit for a minute before stirring until smooth.

Blend with Lychee

In a blender, puree the drained lychees until smooth. Fold the lychee puree into the ganache until well combined.

Chill until Set

Pour the ganache into a shallow dish and refrigerate until slightly thickened, about 1 hour.

Prepare the Syrup

In a saucepan, combine sugar and water. Bring to a boil and stir until sugar dissolves. Let cool slightly.

Infuse the Rose Petals

Add the rose petals to the syrup and let steep for 30 minutes.

Strain the Coulis

Strain the mixture through a fine sieve to remove petals, leaving a fragrant rose syrup.

Make Raspberry Puree

In a blender, combine fresh raspberries, sugar, water, and lemon juice. Blend until smooth.

Chill the Mixture

Pour the raspberry mixture into a shallow dish and freeze for about 4 hours, scraping with a fork every 30 minutes until fluffy.