Incredible Sweet

Tempura with rose | burrata mousse | rose gel | radish | fresh rose leaf



  • 3 egg yolks, or 60 g

  • 80 g flour

  • 5 dl ice cold sparkling water

  • Pinch of fine salt

  • Roses – sweet

To do

Mix the egg yolks with the flour, a pinch of salt and the water and process immediately. Pass the rose through the tempura and fry right away. Let it drain on tork paper. Serve immediately after draining. Do not forget to salt afterwards. Fleur de sel goes well with this tempura.

Tip replace 50 ml of the water with our rose water.

Burrata mousse


  • 250 g Burrata

  • Unsweetened cream, minimum 35% fat

  • Pepper

  • Salt

To do

Put the Burrata in the Magimix. While the machine is running, add the cream through the hole until it is thick. Don’t let it run any longer, otherwise it will curdle.

Season with salt and pepper.

Rose Angel


  • Blad van 1 roos – sweet

  • 2 g agar

  • 50 g suiker

  • 145 g water

To do

Chop the rose petal with the sugar. Add the water and the agar. Bring it to the boil and let it cook for 10 seconds. Then cool it back in the fridge. Then turn it into gel in the food processor. Put it in a spray bottle.

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