Rose Ice Cream with Buttermilk Mousse

Ingredients

• 1 handful (wild) organic rose petals
• 100 g sugar
• 2 tbsp rose water
• 2 egg whites
• 2 tbsp honey
• 2 tsp lemon juice
• 50 g whipping cream
• 500 ml Buttermilk
• 5 sheets white gelatin
• 125 g honey
• juice of one lemon
• 3 tbsp finely chopped lemon balm
• 250 g whipping cream
• 100 g marzipan paste
• 60 g sugar
• 1/2 vanilla bean pulp
• 1 egg yolk
• 50 ml milk
• 40 g flour
• fat (for the baking sheet)
• flour (for the baking sheet)
• raspberry syrup
• physalis
• mint
• raspberries
• organic rose petals

Instructions

1. 1.

   For the rose ice cream, mix 250 ml water and sugar, bring to a boil, simmer for 1 minute, then add rose petals and rose water and let cool in the refrigerator.

2. 2.

   Then beat the egg whites with honey and lemon juice until fluffy. Strain the rose syrup through a sieve. Mix cream and syrup together and fold in the egg whites. Pour the mixture into an ice cream maker and churn for 10-20 minutes until frozen. Transfer the ice cream to a container and store in the freezer.

3. 3.

   (Without an ice cream maker: pour the prepared mixture into a shallow metal bowl, place it in the freezer, and stir frequently at first to prevent large crystals from forming).

4. 4.

   Soak gelatin in cold water. Heat buttermilk with honey and lemon juice, stirring until the honey dissolves. Dissolve the pressed gelatin in the honey-buttermilk mixture and set aside to cool until it starts to gel.

5. 5.

   Whip cream stiffly and fold in the chopped lemon balm leaves. Place in the refrigerator (about 5 hours) until firm.

6. 6.

   Combine marzipan, sugar, vanilla pulp, egg yolk, and milk with a whisk, strain through a fine sieve, and let rest for 1 hour. Grease a baking sheet well and dust with flour. Using a cardboard stencil, spread the dough evenly and very thinly onto the sheet with a palette. Bake in an oven at 190°C for 6 minutes. Remove half of the sheet from the oven, immediately lift the pieces off with the palette and press them warm onto inverted bowls. After 1 minute, release and let cool.

7. 7.

   For serving, shape two scoops of mousse into small mounds on plates. Place one scoop of sorbet in each bowl and arrange on the plate. Garnish with physalis, raspberry syrup, raspberries, rose petals, and mint.