6g xanthana (thickener to emulsify all liquids)
4 drops of rose essence
5g citric acid (available in every supermarket)
½ tsp rock candy
15g white wine (acidic)
2-4g edible glitter
3g alginat (SOSA), thickener of algae
½ tsp citric acid
0.5l white wine
1 cinnamon stick
around 2cl Monin almond syrup
Lemon and apple sorbet
1kg lemon, apple
2 lemons, juice and zest
1 coat puff pastry
Dried rose petals
200g rose petals
100g egg white
50g powdered sugar
Rose water sphere
Boil the water and add xanthana. Mix with a hand-held blender.
Add all other ingredients and taste.
Boil the water and add the algin, mix with lemon juice, rock candy and rose essence.
Taste the liquid and store in a cool place.
Place the mixture into the algin water, slowly with a spoon.
Melt the granulated sugar in a pan. Then, deglaze the caramel with white wine, and boil it, until the sugar dissolves.
Add the spices and the apricots. Let it simmer, until the apricots are soft. Remove the spices and mix with the hand-held blender until smooth.
Boil the cream and half of the milk with sugar. Stir the egg yolk with the leftover milk.
Put the boiled cream mixture carefully into the yolk mixture. Then, add it to the rose mixture. Add xanthana and mix.
Then, add the almond syrup, to taste.
Cook and mash the apples, sugar, zest and the juice of 2 lemons. After that, strain the liquid and add it to the gelatine. Once the gelatine has dissolved, place it in the freezer and stir it every half hour with a fork. Avoid the mixture turning to ice.
Thaw the puff pastry and roll it until very thin, aiming for a thickness of 1mm, or thinner.
Perforate with a fork or perforated rolling pin. Bake it between two baking sheets at 180°C for 11 min until golden. Then cut into 1.5 x 1.5cm strips.
Pull apart the rose petals and cover with egg white.
Put the petals on baking paper, sprinkle with powdered sugar and place in an oven at a low heat. Overnight is preferable.
Place the rose water spheres in a wide bottom bowl. Then, spoon over the almond infusion.
Spread 2 puff pastry strips with stewed apricots and sprinkle a little bit of almond semolina.
Place the iced green tea between the spheres and sprinkle with the crumbled rose leaves.