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.

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.

Rose water

Rose water

The best rose water is the one that has been distilled, but this is not an easy thing to do by yourself.

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.

Redfish with harissa and rose petals à la Ottolenghi

Redfish with harissa and rose petals à la Ottolenghi

Powder the fish fillets with flour. Heat oil in a frying pan and cook the fillets for 2 minutes on each side.

FRAGRANT ROSE BONBONS

FRAGRANT ROSE BONBONS

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