ROSE ICE CREAM

Deserts (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.

Salad with figs  and feta

Salad with figs and feta

Make the dressing by mixing olive oil, lemon juice, honey and garlic.

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.

Meatballs with  rose petals

Meatballs with rose petals

Mix the beef and minced lamb with eggs, garlic, onion and finely chopped ginger.

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.