Favoreats
Favoreats LLC
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INGREDIENTS
For the vanilla custard:
600 milliliters
milk
1
vanilla pod, split in half lengthways and seeded scraped out
6
free-range egg yolks
100 g
caster sugar
50 g
cornflour
50 g
unsalted butter
For the jam:
200 g
raspberries
175 g
jam sugar
For the sponge:
4
large free-range eggs
150 g
caster sugar
75 g
cornflour
75 g
plain flour
1 tsp
baking powder
50 g
butter, melted
For the fondant rose:
25 g
pink ready-to-roll icing
icing sugar, for dusting
To decorate:
750 milliliters
double cream
50 g
dark chocolate (36% cocoa solids), melted
For the marzipan:
400 g
ground almonds
150 g
caster sugar
250 g
icing sugar, plus extra for dusting
2
medium free-range eggs, beaten
1 tsp
almond extract
green food coloring paste (do not use liquid food coloring)