Rose waterspheres

500ml water

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

500ml water

3g alginat (SOSA), thickener of algae

½ tsp citric acid

Stewed apricots

100g sugar

0.5l white wine

1 cinnamon stick

5 cloves

Chinese anise

1kg apricots

Almond infusion

125g milk

125g cream

50g sugar

2 yolks

2-3g xanthana

around 2cl Monin almond syrup

Lemon and apple sorbet

1kg lemon, apple

300g sugar

2l gelatine

2 lemons, juice and zest

Puff pastry

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.

Stewed Apricot

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.

Almond infusion

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.

Puff pastry

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.

Rose petals

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.

To finish

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.