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
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.
Make the dressing by mixing olive oil, lemon juice, honey and garlic.
Remove petals from the roses, and wash them with cold water. Strain the petals, and then dry with a paper towel.
Briefly boil the sugar, citric acid, strawberry puree and honey.
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.
Put some rose petals in a glass of cold dry white wine or prosecco, let it sit for couple of minutes before serving.