Rose Snow with Raspberry-Rose Sauce
This is one recipe that you must
read through first.
The Rose Syrup needs to be made
at least ten days before preparing
the recipe.
1 envelope unflavored gelatine
1/2 cup cold water
1 cup Rose Syrup (below)
Dash of salt
2 large egg whites
Raspberry-Rose Sauce (below)
Soften gelatine in cold water; heat
over boiling water to dissolve.
Add Rose Syrup and salt; stir to
dissolve.
Chill until it looks like unbeaten
egg whites.
Add egg whites and beat until
it holds shape.
Spoon into dishes and chill.
Serve with Raspberry-Rose Sauce.
Serves 4 to 6.
~~~ Rose Syrup
2 cups fresh rose petals
Sugar
Place petals in saucepan and press down.
Add enough cold water to cover, 1 cup at
a time, keeping count.
Bring to a boil. Reduce heat and gradually
add sugar, using 3 cups of sugar for every
cup of water.
Return to boil, reduce heat and simmer until
syrupy, about 10 to 12 minutes.
Strain through cloth filter into jar.
Cover tightly and store in warm place at
least 10 days before using.
~~~ Raspberry-Rose Sauce
1 (10 ounce) package frozen raspberries
Few drops rose water
2 tablespoons Kirsch
Thaw and heat raspberries with rose water
and Kirsch.
Lavanda;s note: In general, red or deep
pink or deep purple rose petals tend to
have more flavor and cent than other colors.
Remember to always use organically-grown or
food-grade flowers when cooking with them.
--
_______________________________________________
Get your free email from www.doramail.com with 30 Megs of disk space in
webhosting and e-mail storage!
Powered by Outblaze
Yahoo! Groups Links
<*> To visit your group on the web, go to:
http://groups.yahoo.com/group/HERB-RECIPE/
<*> To unsubscribe from this group, send an email to:
[EMAIL PROTECTED]
<*> Your use of Yahoo! Groups is subject to:
http://docs.yahoo.com/info/terms/
