Rose mont blanc
Rose mont blanc
Servings: 6 pieces
Ingredients
Muffins
- 50 g Butter
- 80 g Sugar
- A pinch of salt Salt
- 1 Egg(medium size)
- 120 g Flour
- 1 tsp Baking powder
- 50 cc Milk
- 1 tbsp Rose jam
- a lot Love
TOFUCREAM
- 350 g Tofu
- 1 tbsp Lemon juice
- 3 tbsp Rose syrup
- 3 tbsp White bean paste
- a lot Love
Instructions
- Sift flour and baking powder.
- Knead butter with a speed cutter
- Add sugar to 1 and mix well.
- Add salt and eggs to 3 and stir.
- Add 4, milk, and love to 1, and mix quickly.
- Put 5 into 6 muffin cups and bake at 180degrees for 20 minutes.
- Remove from the oven and cut out the center of themuffin and put 1/2tbsp of the rose jam.
- Drain tofu the day before.
- Make 8 very smooth with a speed cutter.
- Add lemon juice to 9 and stir, then add rose syrup andstir well.
- Add whitebean jam to 10, put into a squeeze bag, and squeeze over 7 with a Mont-Blanctip.
- Sprinkle rose granulatedsugar on top.
Notes
*This is a Mont Blanc with a hint of rose. It’s perfect for the rose season
©2021 Yuko Asano
Category: recipe(all) / Sweets (Others) Tag: / Spring receipes, Summer receipes, Autumn receipes