Baba, rose leaf ice cream, rice milk and Zallotti Blossom

Chef Sébastien from restaurant Ogst: "Small flavor bombs have to add surprising elements to my apparently austere desserts, in which the complexity is not always visible."


  • raspberry powder
  • Zallotti Blossom
  • raspberry

For the baba batter:

  • 6 g yeast
  • 130 g of flour
  • 1 g of salt
  • 6 g of honey
  • 45 g of butter
  • 3 eggs
  • 1 dl grape seed oil

For the rice milk:

  • 1 l of milk
  • 1 vanilla pod
  • 200 g of rice
  • 10 g Zallotti Blossom

For the rose leaf ice cream:

  • 1 l cream
  • 1 l of milk
  • 400 g egg yolk
  • 350 g of sugar
  • 100 g stabilizer
  • 1 vanilla pod
  • 250 g of rose petals

For the raspberry and rum gravy:

  • 500 g of raspberries
  • 2 tbsp rum


For the baba batter, melt the butter and mix with the other ingredients. Let the batter rest for 30 minutes, butter the molds and fill each mold with 40 g batter. Let rise and bake in the oven at 180°C for 15 minutes.

Boil the milk with the rice and vanilla, let it rest overnight, strain, fill a siphon and aerate with two cartridges. Make an anglaise for the ice and infuse overnight with the rose petals.

Pass the mass and turbine. Vacuum the raspberries and rum for the gravy and let it steep for 1 hour in a water bath at 60˚C. Drench the baba with the gravy and serve with the other components and the Zallotti Blossom.


Restaurant Ogst

Ridder Portmansstraat 4 - Hasselt
T 0032 11 41 38 13

Recipe: Sébastien Wygaerts
Source: Pâtisserie & Desserts - 50

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