ROSE ICE CREAM
Desserts (4-6 servings)
Ingredients
4-6 servings
250 grams of fine granulated sugar
4½ dl cold water
100 g (20 pcs) of Theo Clevers™ rose petals
6 tbsp of roses water
1 juice of lemon
Preparation
Heat the water with sugar until the sugar is well dissolved. Add rose petals and rose water into the sugar syrup and let it cool down. Put aside overnight so that the scent of the rose petals is completely absorbed in the syrup. Next day, add lemon juice to the mass. Place inside the ice cream machine and let it churn until it reaches consistency you prefer.
Tip: to keep the fresh colour of the rose petals you can add two teaspoons of glycerine to rose petals and sugar syrup mass.
Rose flavoured sugar
Here is another quick and easy recipe. Rose sugar is ideal as sweetener for teas or cakes, since it will give your beverages and sweets a nice rose flavour.
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RHUBARB Pie WITH PISTACHIOS AND ROSE WATER
For the bottom layer: beat sugar with egg yolk and add water.
Jordi Rose Dessert
Remove petals from the roses, and wash them with cold water. Strain the petals, and then dry with a paper towel.
Pears in saffron and rose syrup
Preparation Mix water, sugar, lemon peel and spices in a pan and cook over a low heat. Cook for 5 minutes.
FRAGRANT ROSE BONBONS
Briefly boil the sugar, citric acid, strawberry puree and honey.