Yield: 4 servings
|1 pint||Double cream|
|1 tablespoon||Rose water|
|1 tablespoon||Brown sugar|
|3 smalls||Pink roses|
1. Beat the double cream until thick.
2. Add the rose water and sugar and mix well.
3. Carefully remove the petals from two of the roses and add half to the cream. Stir in carefully. (If making in advance, add petals just before serving.)
4. Place in the serving dish and decorate with the remaining rose petals and rose bud. Serve immediately.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.