Rose Petal Cream With Strawberries Recipe
Yield: 1 BatchRecipe by luhu.jp
Ingredients:
2 pint: Fresh strawberries,
1: Fragrant dark red rose,
2/3 cup: Light cream or,
Half-and-half,
1 1/2 tbsp: Confectioners sugar,
Squeeze of lemon juice,
2/3 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.
Source from luhu.jp
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.
Source from luhu.jp