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Rose Blossom Ice Cream with Lychee Fruits

5 from 6 votes
Total Time 1 hour
Course Dinner
Cuisine European
Servings 4 people
Calories 178 kcal

Ingredients
 

  • 2,5 dl Water
  • 1 dl White wine dry
  • 200 g Sugar
  • 2 tbsp Rose petals
  • 1 pinch Ground cardamom
  • 1 tbsp Rose water
  • 125 g Quark semi-fat
  • 125 g Ricotta Galbani
  • 2 dl Cream 30% fat
  • 1 Can Lychee fruits
  • Melissa leaves

Instructions
 

Remarks :

  • 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:

  • 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 :

  • 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:

  • 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.

Nutrition

Serving: 100gCalories: 178kcalCarbohydrates: 22gProtein: 3.7gFat: 8.3g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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