John Myers
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Dessert in Ball Glass with Sugared Roses
The perfect dessert in ball glass with sugared roses recipe with a picture and simple step-by-step instructions.
Eggnog and kirsch mousse
- 200 g Chocolate white
- 200 ml Cream
- 1 Egg
- 30 g Sugar
- 2 sheet Gelatin
- 100 ml Eggnog kirsch
Baileys Toblerone Mousse
- 200 g Toblerone chocolate
- 200 ml Cream
- 1 Egg
- 30 g Sugar
- 2 sheet Gelatin
- 100 ml Baileys
Raspberry sauce
- 200 g Frozen raspberries
- 5 tbsp Cane sugar
Wild berry sauce
- 200 g Frozen forest berries
- 5 tbsp Cane sugar
Wild berry cream sauce
- 200 g Frozen raspberries
- 5 tbsp Cane sugar
- 50 ml Cream
Sugared roses
- 5 Roses
- 1 Protein
- 50 g Sugar white
Eggnog and kirsch mousse
- Melt the chocolate over a double boiler. Beat the egg with sugar over steam to a rose. Mix the egg mixture well with the melted gelatin, liqueur and chocolate. Mix the cooled mass with whipped cream and refrigerate for at least 12 hours.
Baileys Toblerone Mousse
- Melt the chocolate over a double boiler. Beat the egg with sugar over steam to a rose. Mix the egg mixture well with the melted gelatin, liqueur and chocolate. Mix the cooled mass with whipped cream and refrigerate for at least 12 hours.
Raspberry sauce
- Thaw 3,200g frozen raspberries with cane sugar. Then puree with a magic wand and pass through a fine sieve.
Wild berry sauce
- Like raspberry sauce, above.
Wild berry cream sauce
- As above, add a dash of cream to the forest berry sauce.
Sugared roses
- Pluck 3 leaves from each of the roses. Beat the egg white and pull the leaves through the egg and then through the sugar with tweezers. Dab the flower heads in the egg and then on the sugar. Leave to dry on a grid for about 4 hours.
Serving
- Let the 3 sauces flow into the glass, add the light and dark mousse with the ice cream scoop to the glass and garnish with fresh berries. Spread 3 sugared rose petals and a rose on each saucer and place the glass in the middle.
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