-
MenuBack
-
Online Store
-
-
-
-
-
Leer
- Couverture
- Temperature control units
- Aids for chocolate
- Chocolate molds
- Praline fillings
- Chocolate ingredients
- Praline hollow body
- Chocolate colors
- Chocolate tattoos
- Chocolate packaging
- Bean to Bar
- Material for cutting chocolates
- Batons with Kirsch
- Airbrush for chocolate
- High Heels Accessories
- Textured films for chocolate
- Chocolate fountain & fondue
-
-
-
-
-
Kuchen & Torten
- Cakes Fillings & Ingredients
- Fondant & Marzipan
- Cakes tools
- Cake rings
- Silicone molds
- Baking pans for cakes
- Cake stand
- Cakes packaging
- Airbrush for cakes
- Sugar flowers accessories
- Cake Topper & Wedding Figurines
- Cakes dummies
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
Füllungen
- Baking chocolate
- Glucose & Sorbitol
- Cocoa beans
- Cocoa nibs
- Monin syrup
- Champagne & Alcohols
- Freeze dried fruits
- Cake & cake glaze
- Flours & baking ingredients
- Chocolate coating & chocolate
- Milk powder
- Granules
- Nuts & Nougat
- Fruit puree
- Creams & Fillings
- Egg yolk & egg white
- Fruit powder
- Special ingredients
- Fondant & Flower Paste
-
-
-
-
-
-
-
- Punching, cutting & embossing
- Mixing bowls & whisks
- Chocolate material
- Thermometer & Burner
- Gloves & Protective Material
- Smoothing & Modeling
- Roll out bar
- Dough scraper & horn
- (Flour) sieves
- Cake turntable
- Spatula & Spatula
- Silicone embossing molds
- Insert strips & cake slices
- Brushes & Tweezers
- Measuring cup
-
-
-
-
-
-
-
-
-
Ausstechformen
-
-
-
-
-
-
-
-
-
Courses
-
-
kurse
- Current courses
- Praline courses
- Chocolate courses
- Chocolate kiss course
- Macaron courses
- Cake courses
- Baking courses
- Patisserie courses
- Ice cream course
- Guetzli, Cookie & Confectionery Courses
- Bread courses
- Pasta courses
- Apéro course
- Cupcakes courses
- Éclair course
- Courses in Zurich - Adliswil
- Children's courses
-
-
- Team Events
- Hen Night
- Retail Store
-
About Us
-
-
-
DirectionsDownload relevant PDF now.
-
-
-
Recipes blog
-
-
Recipes Blog
-
-
-
Shipping and Payment
-
-
Versand/Zahlung/Impressum
-
-
Monin rose syrup, 250 ml
Monin is known for its syrups, which can be used to mix delicious drinks or flavor a coffee or cocoa. However, the Monin syrup can also be used for delicious cake fillings or to soak a sponge cake. Thus, even exotic cakes succeed without any problems!
Data sheet
- Country of production
- France
- Ingredients
- Sugar, water, flavor, acidifier: citric acid, colorant: E163. Contains rose petal extract
- Filling quantity
- 250 ml
- Stock note
- Storage at room temperature
- Allergens
- None
- Product Lactose Free
- Yes
- Product suitable for vegetarians
- Yes
- Product Gluten Free
- Yes
- Product Vegan
- Yes
Monin rose syrup, 250 ml
Monin syrup is world famous and for good reason. The flavor does not taste chemical or artificial and can be used in many ways. Especially known is the use of Monin syrup in drinks or coffee, but it is also used in confectionery. With a little syrup, a whole cake can be deliciously flavored and for that special kick, the sponge cake can also be soaked with it.
Monin syrup - application
Rose cake
It is best to bake a 20 cm light sponge cake one day before preparing the filling. The following day, it is easier to cut it into slices. Then place the first sponge cake slice in a cake ring fitted with an insert strip and prepare the cream.
70 g sugar
30 g water
60 g egg yolk
50 g whole egg
4 leaves gelatin
40 g rose syrup
80 g strawberry pieces
30 g powdered sugar
600 g whole cream
Boil the sugar and water together. Along the way, beat the egg yolk and whole egg together, then pour the sugar syrup to the egg mixture while mixing and continue beating until cooled. Soak the gelatin in cold water. Now mix the remaining ingredients into the egg mixture up to and including the powdered sugar. Once the gelatin has softened a bit, it can be squeezed and melted in a pan on low heat. Then, while stirring, add a big gulp of the prepared mixture, once it is well mixed, pour the contents of the pan to the rest of the mixture and immediately stir well. Finally, the cream is whipped and folded in.
Now put half of the filling on the prepared sponge. Place the second sponge on top of the mixture and press lightly. According to your taste, you can still soak the sponge cake with the same or another suitable syrup. Then spread the rest of the filling on the sponge cake and smooth it. Depending on taste and use, the cake is refrigerated like this or covered with another sponge. After at least 4 hours of cooling, the cake can be decorated or enjoyed right away.
Peach and Rose Drink
15 g rose syrup
50 g peach juice
Water
Mix the syrup with the peach juice and pour in enough water to lighten it up a bit and make it nice and liquid.
This is just one possible of many delicious drink recipes. Be brave and experiment yourself or look for inspiration on the Monin site!
Nutrition facts / 100 ml
Energiewert in kJ | 1401 kJ |
Energiewert in kcal | 335 kcal |
Fett | 0.00 g |
davon gesättigte Fettsäuren | 0.00 g |
davon ungesättigte Fettsäuren | 0.00 g |
Protein/ Eiweiss | 0.00 g |
Salz | 0.00 g |
Kohlenhydrate | 83.50 g |
davon Zucker | 83.50 g |
davon mehrwertige Alkohole | 0.00 g |
Ballaststoffe | 0.00 g |