Difficulty:[usr 2]
In a saucepan, boil 30 cl of water and the sugar. Wash, drain and hull the strawberries. Mix them and pass the puree through a fine sieve. Add the sugar syrup and rose water. Put in an ice cream maker and churn for 30 minutes.
Prepare the tulips:melt the butter over low heat. Put it aside. Lightly whisk the egg whites. Add the icing sugar, hazelnut powder, flour and vanilla. Mix well. Stir in the butter.
Preheat the oven to th. 6-7 (200°C).
Turn over three 5 cm diameter glasses and prepare three ramekins.
On a non-stick plate, place 3 tablespoons of batter, spacing them apart. With the back of a spoon previously dipped in hot water, spread them out to form circles. Cook them for 4 to 5 minutes, until they turn lightly golden. Take them out of the oven and immediately flip them over the overturned glasses. You then get three tulips. Cover them immediately delicately with inverted ramekins. Leave to cool for a few minutes. Repeat the operation until the tulip paste is completely used up.
Serve the sorbet in the tulips. Decorate with berries and rose petals.
