season May
difficulty Middel
persons 10 prs.
time 60 min.

Red currant and rose sorbet

Ingredients
  • 550g red currant
  • 275g water
  • 275g sugar
  • 50g hip rose petals
Special equipment
  • Blender
  • Ice cream machine
Directions
  1. Add sugar and water to a pot and heat it until the sugar has completely dissolved.
  2. Let the syrup cool to room temperature.
  3. Blend the syrup, red currant, and rose petals until it is a coherent mixture.
  4. Push the mix through a strainer.
  5. If you have an ice cream machine, simply make an ice cream out the mixture.
  6. If you do not have an ice cream machine, pour the mixture into a bowl and place it in the freezer. Every 15 minutes, take the mixture out a give it a good whisk. After about two hours, the mixture should have become an ice cream.
  • tips

    This sorbet was served at VILD MAD Festival on August 27 2017. Sasu himself served the ice cream and talked about his relationship to the edible wild.

  • Head chef

    Sasu Laukkonnen

    ORA

    Finnish chef Sasu Laukkonen opened the restaurant Chef & Sommelier in Helsinki in October 2010.  The restaurant, which held a Michelin star from 2014 to 2017 was known to be one of the best in the Nordic region, and the use of local and foraged ingredients was its foundation from opening. Chef & Sommerlier was renovated for a forward-going new concept with higher goals for modern local cuisine and reopened early August 2017 with the new name Ora.

    Sasu has worked in well-known restaurants all over the world, but returned to his home country to revive what had in 2005 been called ‘the worst kitchen in the world’.  

    As a chef, Sasu is mostly self-taught, and he draws on his front of house experience from earlier in his career to serve people in a unique and personal way.

    Head chef

    Sasu Laukkonnen

    ORA

    Finnish chef Sasu Laukkonen opened the restaurant Chef & Sommelier in Helsinki in October 2010.  The restaurant, which held a Michelin star from 2014 to 2017 was known to be one of the best in the Nordic region, and the use of local and foraged ingredients was its foundation from opening. Chef & Sommerlier was renovated for a forward-going new concept with higher goals for modern local cuisine and reopened early August 2017 with the new name Ora.

    Sasu has worked in well-known restaurants all over the world, but returned to his home country to revive what had in 2005 been called ‘the worst kitchen in the world’.  

    As a chef, Sasu is mostly self-taught, and he draws on his front of house experience from earlier in his career to serve people in a unique and personal way.