|2 pints||Fresh strawberries|
|1||Fragrant dark red rose|
|⅔ cup||Light cream or|
|1½ tablespoon||Confectioners' sugar|
|Squeeze of lemon juice|
|⅔ cup||Heavy cream|
Wash, dry and hull the strawberries. Set aside. Carefully separate the rose petals, remove the white heel from each petal, and wash and dry them on paper towels. Chop finely.
In a large bowl, combine the light cream and the confectioners' sugar, lemon juice and rose petals. Mix well and let stand, covered, in the refrigerator for at least 1 hour to blend the flavors. Strain if desired. Add the heavy cream and whip lightly.
Layer the strawberries with the rose petal cream in individual bowls.
Yield: 4 to 6 servings.
From Joyce Molyneux of The Carved Angel restaurant in Dartmouth, MA in "Cooking with Herbs" by Emelie Tolley and Chris Mead. New York: Clarkson N. Potter, Inc., 1989. Pg. 186. Posted by Cathy Harned.
Submitted By CATHY HARNED On 10-08-94
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