Easy Homemade Rose, Lychee, and Raspberry Verrine Recipe

Easy Homemade Rose, Lychee, and Raspberry Verrine Recipe


Easy Homemade Rose, Lychee, and Raspberry Verrine Recipe. You need a new dish in a hurry? Stumped by how to make that something special? Do you feel constantly hassled when it comes to thinking of putting a meal on the table at the end of a busy day? We can help with your busy lifestyle. You can find Rose, Lychee, and Raspberry Verrine here.


While you might think these recipe to be quite complex and time consuming, most of them are quite simple, using less than ten ingredients and can be completed inside of an hour. The best part is how incredibly delectable these recipes are. The taste reminds you of dining in a 5 star restaurant, while in the comfort of your own home.


Rose, Lychee, and Raspberry Verrine is one of the most popular of current trending foods on Pinterest. It’s easy, it’s quick, and its yummy. It is enjoyed by millions every day. Rose, Lychee, and Raspberry Verrine is something which I’ve loved when my friend come in week day. They’re fine and they look fantastic.


To begin with this recipe, we have to prepare a few ingredients and a few step. Here is how you cook that.



Ingredients of Easy Homemade Rose, Lychee, and Raspberry Verrine Recipe


  1. [For the Rose Panna Cotta]
  2. 200 ml Milk
  3. 50 ml Heavy cream (47% fat)
  4. 25 grams Granulated sugar
  5. 4 grams Gelatin sheet
  6. 2 grams Dried rose petals
  7. [For the Raspberry Jello]
  8. 50 grams Raspberry pur’©e
  9. 50 grams Water
  10. 10 grams Granulated sugar
  11. 2 grams Gelatin sheet
  12. [For the Lychee Jello]
  13. 50 grams Lychee pur’©e
  14. 200 grams Water
  15. 25 grams Granulated sugar
  16. 8 grams Pearl Agar 8
  17. 12 Lychee



How To Make Easy Homemade Rose, Lychee, and Raspberry Verrine Recipe


  1. [For the preparation] Soak the gelatin sheet in cold water. Thoroughly combine the agar and sugar (for the lychee jello).

  2. [For the rose panna cotta] Heat the milk in a pot. Add the dried rose petals and cook over low heat for several minutes until very fragrant. Remove from heat and let it steam.

  3. After it has steamed for 10 or more minutes, strain through a tea strainer. Use a spatula to press out every last drop. Add the granulated sugar and heat to 60ÎçC.

  4. Once it reaches 60ÎçC, remove from heat. Add the gelatin to dissolve, then add the heavy cream. Pour into cups and let it cool and set.

  5. [For the raspberry jello] Thoroughly combine the raspberry pur’©e, water, and granulated sugar. Remove 1/3 and heat on the stove.

  6. Once it reaches 60ÎçC, remove from heat and add the gelatin to dissolve. Add the remaining pur’©e water mixture and stir. Place the bowl into a bowl filled with ice water to chill.

  7. After it has chilled for several minutes, pour over the completely set rose panna cotta. Let it chill and set.

  8. [For the lychee pur’©e] If you are going to pur’©e the lychee by hand, remove the skins and the seeds. Add 10% of the lychee weight in sugar and mix together with a blender.

  9. Thoroughly combine the pur’©e and water. Heat half of the mixture on the stove until it reaches 85ÎçC. Remove from heat and add the combined agar and sugar.

  10. Place into a Tupperware or plastic container and let it chill to set. Once it has set, remove from the refrigerator and use a spoon to break it apart. Pour the broken up jello into the cups and decorate with peeled lychee.

  11. These are the lychee that I used. I bought some green ones which had a very rich flavor.

  12. This is the raspberry pur’©e that I always use.

  13. This is a German brand of gelatin. It has very little of the characteristic gelatin smell, and creates a translucent finish.

  14. These are the dried rose petals that I used. (I used red petals this time.) Ito-en was selling them in unpackaged, loose form from 10 g.


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