Jul 14 2026
Restaurants›Swift's Attic›Roses Are Red Recipe

Roses Are Red Recipe

Inspired by Swift's Attic
Time2h
Serves6

Sablee, rose cream mousse, strawberry & rhubarb foam, frangipane, roasted pine nuts

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Ingredients

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Sablee

Rose Cream Mousse

Strawberry & Rhubarb Foam

Frangipane

Topping

Method

Sablee Preparation

  1. 1

    Make the Sablee

    In a mixing bowl, cream together the butter and powdered sugar until light and fluffy. Add in the egg yolk and vanilla extract, mixing well. Gradually add in the flour until dough forms. Chill for 30 minutes, then roll out and cut into desired shapes. Bake at 350°F (175°C) for 12-15 minutes until lightly golden.

Rose Cream Mousse Preparation

  1. 2

    Prepare the Rose Cream Mousse

    Soak gelatin sheets in water for 5 minutes. Whip heavy cream to soft peaks. In another bowl, combine powdered sugar and rose water, then heat gently until sugar dissolves. Add in the softened gelatin and mix until dissolved. Fold the rose mixture into the whipped cream carefully. Chill until set.

Strawberry & Rhubarb Foam Preparation

  1. 3

    Make the Foam

    In a saucepan, combine chopped rhubarb and sugar, cooking until rhubarb is tender. Blend with strawberries to make a puree. Soak a gelatin sheet in water, then add to the warm fruit mixture. Let cool, then fold in whipped cream until combined.

Frangipane Preparation

  1. 4

    Prepare the Frangipane

    Cream together butter and sugar until light. Add in almond flour and egg, mixing until combined. Stir in vanilla extract. Spread mixture onto cooled sablee base and bake at 350°F (175°C) for 20-25 minutes until set and lightly golden.

Assembly

  1. 5

    Assemble the Dish

    Layer the rose cream mousse over the frangipane base, followed by the strawberry and rhubarb foam. Top with roasted pine nuts for garnish.

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