FRAGRANT ROSE BONBONS
Desserts (Makes about 120 white spherical bonbons)
Ingredients
100 g water
40 g sugar
1 pinch citric acid
110 g strawberries, mashed
60 g honey, runny
6-8 fresh, open Eveline Wild® Rose flowers
460 g white chocolate, melted
100 g Limoncello or Prosecco
Additionally:
approx. 200 g white chocolate
approx. 100 g grated coconut &
chopped rose petals
Preparation
Briefly boil the sugar, citric acid, strawberry puree and honey. Put aside and let cool down to 40°C. Chop rose petals into small pieces and add to the puree mix. Cover with a plastic film and store in the fridge overnight. The next day press the mix through a fine strainer, squeeze thoroughly and heat up to 40-50°C. Add chocolate. Stir until smooth. Add alcohol. Cool down to 30°C, so that the filling can be introduced into spherical bonbon moulds. Use a pastry bag or a big syringe for this purpose. Place the spheres overnight in a cool room to allow the filling to set. Do not store inside the fridge, as it will lead to water condensation and absorption of odours. Close spheres with a few chocolate drops. Dip bonbons gently in melted chocolate and roll in the coconut-rose mixture.
Will keep for 2 weeks.
Salad with figs and feta
Make the dressing by mixing olive oil, lemon juice, honey and garlic.
Jordi Rose Dessert
Remove petals from the roses, and wash them with cold water. Strain the petals, and then dry with a paper towel.
FRAGRANT ROSE BONBONS
Briefly boil the sugar, citric acid, strawberry puree and honey.
Rose Syrup
Rose syrup is really easy to make. It tastes delicious and it can be used in a variety of desserts like ice-creams, yoghurts, drinks, cakes or puddings.
Festive aperitif drink
Put some rose petals in a glass of cold dry white wine or prosecco, let it sit for couple of minutes before serving.