Rose petal cream with strawberries
1 batch
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pints | Fresh strawberries |
| 1 | Fragrant dark red rose | |
| ⅔ | cup | Light cream or |
| Half-and-half | ||
| 1½ | tablespoon | Confectioners' sugar |
| Squeeze of lemon juice | ||
| ⅔ | cup | Heavy cream |
Directions
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