Floral and Currant Iced Dessert
4,5 / 10
ready in 8 h. 35 min.
To make the rose sorbet: pour the sugar and water into a pan. Mix until the sugar has dissolved then bring to the boil. Let the mixture boil for 10 minutes.
Pour the hot syrup into a Tupperware-type container. Add the rose petals (rinsed and dried). Close the Tupperware and leave in the refrigerator for 24 hours.
The next day, strain the mixture, add the lemon juice and pour into a container.
Beat the egg whites into firm peaks and gently incorporate into syrup. Place mixture in a Tupperware-type container.
Place in the freezer for at least 4 hours. Mix with fork at regular intervals to prevent sorbet from crystallizing.
To make the blackcurrant sorbet: blend the blackcurrants into purée.
Pour the sugar into a pan, add the water and bring to the boil. Add the glucose, mix to dissolve then remove from the heat. Leave to cool. Add the lemon juice and blackcurrant purée. Mix well.
Pour the mixture into a sorbet maker and mix. When the sorbet is ready, pour into a container, cover and put in the freezer for at least 4 hours.
Remove sorbets from the freezer at least 15 minutes before serving. Scoop into balls and serve in glass dishes.