Rosela: frozen rose water dessert
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PINK REDCURRANT SORBET
- Mineral water 110 g
- Sugar 95 g
- SOSA Gglucose powder DE33 75 g
- SOSA guar gum 2 g
- SOSA carob gum 2 g
- Redcurrant purée 750 g
- NOROHY rose water 45 g
Weigh all ingredients carefully. Follow these steps in order: First, pour the water into the cooking appliance
(saucepan or pasteurizer). When it reaches 85°F (30°C), add the sugars (sugar, atomized glucose). At 115°F
(45°C), incorporate all the remaining ingredients: the stabilizer mixed with the emulsifier and around 10% of
the sugar.Pasteurize at 185°F (85°C) for 2 min, then cool rapidly to 40°F (4°C). Add the syrup and fruit purée
and blend with an immersion blender. Leave the mix to sit for at least 4 hours. Mix and churn between 14°F and
20°F (-6°C and -10°C).Store in freezer at 0°F (-18°C).
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SOFT ALMOND SPONGE
- SOSA extra fine blanched almond flour 255 g
- Corn starch 35 g
- SOSA baking powder 4 g
- Eggs 180 g
- Egg yolks 75 g
- Sugar 165 g
- Invert sugar 130 g
- Sunflower oil 140 g
- Whipping cream 110 g
- Lime zest 10 g
Mix all the ingredients together and add the lime zest.
Use immediately. -
ABSOLU CRISTAL REDCURRANT GEL
- ABSOLU CRISTAL GLAZE 82 g
- Redcurrant purée 8 g
- SOSA rose petals As needed
Blend all ingredients together.
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ROSE WATER ABSOLU CRISTAL SPRAY GLAZE FOR ICE CREAM
- Mineral water 40 g
- NOROHY rose water 15 g
- SOSA Dextrose 95 g
- SOSA Glucose DE60 . 65 g
- ABSOLU CRISTAL GLAZE 385 g
Mix the mineral water with the rose water, dextrose and glucose DE60 and bring to a boil.
Add to the Absolu Cristal glaze and blend. Use the glaze to spray the dessert a temperature of 80°F (25°C).
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ICED ROSE MOUSSE
- Whipping cream 235 g
- NOROHY rose water 100 g
- Sugar 290 g
- Egg yolks 220 g
- Whipping cream 540 g
Heat the smaller amount of cream with the rose water.
Beat the larger amount of cream until frothy and set aside for mixing.Heat the egg whites and sugar in a double boiler to 120/130°F (50/55°C), then whip up the mixture to make a Swiss meringue.
Gently fold the whipping cream into the rose-infused cream and finish with the Swiss meringue.
Pour into a mold or pipe out, and store in the freezer.
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ASSEMBLY AND FINISHING
Make the sorbet and leave to sit in the refrigerator for at least 4 hours. Make the sponge and pour 180g of batter into 16mm rings on a silicon-coated baking sheet.
Bake at 350°F (175°C) for about 12 minutes in a fan-assisted oven. Churn the sorbet. Once the sponge has cooled, leave it in the rings and spread about 180g sorbet on each disk.
Freeze. In the bottom of each silicone mold (Ref SFT349 Silikomart), spread about 15g of Absolu Cristal gel in an irregular pattern. Tun out the frozen inserts.
Make the iced mousse and pour about 220g into each mold. Place the sponge-sorbet insert on top and press down gently. Freeze.
Once you have turned them out, use a spray gun to apply the Absolu Cristal glaze to the desserts.
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