Rose petal cream with strawberries

Yield: 1 batch

Measure Ingredient
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

Similar recipes