Rose Petal Sorbet with Buttermilk Mousse

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Rose Petal Sorbet with Buttermilk Mousse
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Health Score:
5,9 / 10
6 h.


For the rose sorbet
1 handful wild Rose petal
100 grams sugar
2 Tbsps Rose water
2 egg whites
2 Tbsps honey
2 tsps lemon juice
50 grams Whipped cream
For the buttermilk mousse
500 milliliters Buttermilk
5 sheets white gelatin
125 grams honey
juice of lemons
3 Tbsps Lemon balm (finely chopped)
250 grams Whipped cream
For the marzipan bowls
100 grams Marzipan
60 grams sugar
1/2 Vanilla bean
1 egg yolk
50 milliliters milk
40 grams Pastry flour
Fat (for the baking tray)
Pastry flour (for the baking tray)
For the garnish
Raspberry syrup
Cape gooseberries
Rose petal
How healthy are the main ingredients?
Whipped creamhoneysugarsugarWhipped creamhoney

Preparation steps


For the rose sorbet: Combine 250 ml (approximately 1 cup) of water and sugar in a saucepan and boil for 1 minute. Add rose petals and rose water and put in fridge.


Beat egg whites with lemon juice and honey until creamy. Pour rose syrup through a sieve. Combine cream and syrup and stir in egg whites. Pour sorbet into an ice maker and freeze for 10-20 minutes. Fill sorbet in a freezing tray and store in the freezer.


Without an ice machine: pour prepared mixture into a shallow metal tray and place in the freezer. While beginning to freeze stir again, so that no large crystals form.


For the buttermilk mousse: Soften gelatin in cold water. Dissolve honey in a saucepan. Stir buttermilk and lemon juice into honey. Squeeze out gelatin and dissolve in the honey-buttermilk mixture, then refrigerate until it begins to gel.


Beat cream until stiff and fold with lemon balm leaves into the mixture. Place in refrigerator for approximately 5 hours until it thickens and sets.


For the marzipan bowls: Combine marzipan, sugar, vanilla, egg yolks and milk and mix with a whisk. Pour batter through a fine sieve and set aside for 1 hour. Grease baking tray well and sprinkle with flour. Using a template of baking paper, spread dough with a pallet evenly and very thin on the template. Bake in oven at 190°C (approximately 375°F) for 6 minutes. Pull baking tray halfway out of the oven, immediately remove marzipan from the sheet and while still warm, press on an upturned bowl. Replace after 1 minute and allow to cool.


Using 2 spoons, shape spoonfuls of mousse and arrange on plates. Dispense a scoop of sorbet in a marzipan bowl and arrange on the plates. Garnish with gooseberries, raspberry syrup, raspberries, rose petals and mint and serve.