Difficulty: Intermediate
With years of professional pastry experience, this elegant dessert combines vibrant strawberry sorbet infused with fragrant rose water, nestled in crisp, nutty tulip baskets. Follow these trusted steps for flawless results every time.
Make the sorbet: In a saucepan, bring 30 cl of water and the sugar to a boil to create a simple syrup. Wash, drain, and hull the strawberries. Purée them and pass through a fine sieve for smoothness. Stir in the cooled sugar syrup and rose water. Churn in an ice cream maker for 30 minutes until creamy.
Prepare the tulip baskets: Melt the butter over low heat and set aside. Lightly whisk the egg whites. Gradually add the icing sugar, hazelnut powder, flour, and vanilla powder, mixing until smooth. Incorporate the melted butter.
Preheat the oven to thermostat 6-7 (200°C).
Invert three glasses with 5 cm diameter bases and prepare three ramekins.
On a non-stick baking sheet, spoon 3 tablespoons of batter, spacing them well apart. Dip the back of a spoon in hot water and spread into thin circles. Bake for 4-5 minutes until lightly golden. Remove from the oven and immediately drape over the inverted glasses to form tulip shapes. Gently cover with inverted ramekins to hold the shape. Cool for a few minutes. Repeat with remaining batter.
Serve scoops of sorbet in the tulip baskets. Garnish with fresh berries and rose petals.
