Rosela: frozen rose water dessert

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).

Mix all the ingredients together and add the lime zest.
Use immediately.

Blend all ingredients together.

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).

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.

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.