Rose Blossom Ice Cream with Lychee Fruits

Remarks :

1. According to my wife, this data center comes from the summer of 2015, not bad so far, but the pictures that are missing, it hurts. I didn’t want to stop it (it’s no longer the season), everyone was against it. About the rose water: we have two types. The natural and slightly more expensive with an unadulterated mild aroma and fragrance. The second, cheaper one, is synthetic and has a strong fragrance and a slightly soapy taste.

First the syrup:

1. Bring the water, white wine and sugar to the boil, add a pinch of cardamom and rose petals. Take out of the stove, cover and let stand for 1-2 hours. When it has cooled down, add the rose water to taste, filter, and place in the refrigerator overnight.

The next day :

1. Take the syrup out of the fridge, mix with the quark ricotta and the very lightly whipped cream. Important: all ingredients come from the refrigerator. Cool down in the ice machine for 40-50 minutes. Take out of the machine, pour dishes in a suitable freezer and put in the freezer.

Serving:

1. Let the ice cream defrost in the refrigerator 1 hours before serving. In the meantime, open the can of lychee, strain the fruit, save the juice, quarter the fruit, put 4 aside, distribute in coupe glasses. Place 2 scoops of ice cream on the fruit, sprinkle with rose leaves, place a lychee on top, garnish with lemon balm leaves. I served 2 pieces of sesame tuile with it.