Rose petal & champagne sorbet with praline cream horns from Wild Weed Pie: A Lifetime of Recipes by
You’ll need to make this sorbet the day before you want to serve it, as the alcohol content means it takes a long time to freeze completely.
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Ingredients
- ¼ quantity Pastry Cream
- 1 tablespoon icing sugar
- 125 g unsalted butter, melted
- 3 tablespoons Hazelnut Praline
- ½ cup castor sugar
- ¾ cup plain flour
- champagne, extra, to serve
- ½ cup egg whites
- 50 g red, perfumed rose petals (from about 6 large roses)*
- 3 cups champagne*
- 2 cups Sugar Syrup
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