Oriental yogurt dessert with roses and cardamom

Deserts (Dessert (2 servings))

Ingredients
150 g raspberries, fresh or frozen
1 small beetroot, cooked
½ a tsp ground cardamom
a few drops of rose water
250 ml Turkish yogurt
1 tsp almond essence
4 tbsp powdered sugar

Preparation

Mix raspberries with beetroot in a blender. Add cardamom and rose water to it and mix well. Stir powdered sugar and almond essence into the yogurt. Serve in a glass – a layer of yogurt and a layer of raspberry puree. Build layers of two mixtures in the glass and stir at the end with a skewer to create a nice swirl in it. Decorate with some fresh rose petals or with some coarsely chopped pistachio nuts. 

Chocolate cake with rose water

Chocolate cake with rose water

Cut a circle out of a piece of baking paper large enough to cover the bottom of the baking tin and put it in.

FRAGRANT ROSE BONBONS

FRAGRANT ROSE BONBONS

Briefly boil the sugar, citric acid, strawberry puree and honey.

Caesar salad with spring vegetables and rose petals

Caesar salad with spring vegetables and rose petals

Heat olive oil in a pan and fry the chicken on all sides.

Festive aperitif drink

Festive aperitif drink

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RHUBARB Pie WITH  PISTACHIOS AND ROSE WATER

RHUBARB Pie WITH PISTACHIOS AND ROSE WATER

For the bottom layer: beat sugar with egg yolk and add water.