Ingredients
1pt / 600ml double
cream
1tbsp rose water
1tbsp brown sugar
3 small pink roses
Method
1 Beat the double
cream until thick.
2 Add the rose
water and sugar and mix well.
3 Carefully remove
the petals from two of the roses and add half to the cream.
Stir in carefully.
(If making in advance, add petals just before serving.)
4 Place in the
serving dish and decorate with the remaining rose petals and rose bud.
Serve immediately.
Variations
1 Passion Fruit Cream: Deseed one passion fruit and add to
cream.
Leave out the rose water but add 1 tsp vanilla essence.
2 Lemon Scented Geranium Leaves:
Omit the rose water and add lemon scented geranium leaves, 1 tbsp brown sugar
and 1 tsp of vanilla essence.
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