Rose & Almond ice-cream.
. 2 1/2 cups milk
. 1 tbsp cornflour
. 5 tbsp sugar
. 100 grams fresh cream
. 8 to 10 red rose petals
. 2 to 3 drops rose essence
. 1/4 cup roasted almond slivers
. Dissolve the cornflour in 4 tablespoons of cold milk.
. Combine milk, cornflour solution, sugar in a pan.
. Bring to a boil. Simmer for 3 to 4 minutes.
. Cool completely then add the cream, rose petals, rose essence.
. Mix well and pour into a shallow container.
. Cover and freeze till it is almost set.
. Divide the mixture into 2 batches.
. Churn each batch separately in a blender till it is smooth.
. Add the almonds and mix lightly.
. Cover and freeze till it is firm. Scoop and serve.
. 1 ½ cups all-purpose flour
. 1 ½ cups cake flour
. 1 tablespoon baking powder
. ½ teaspoon salt
. 1 cup unsalted butter + 3 tablespoons for icing
. 1 ¾ cups sugar
. 4 large eggs, room temperature
. 3 teaspoons pure vanilla extract
. 1 cups milk
. 9 tablespoons rose syrup
. 7 drops red food coloring
. 2 cups confectioners’ sugar
. 2 tablespoons milk
. Preheat oven to 350 degrees.
. Line standard muffin tins with paper liners.
. Sift together both flours, baking powder and salt.
. With an electric mixer, cream butter and sugar.
. Add eggs, one at a time, beating until each is incorporated.
. Beat in vanilla and rose syrup. Reduce speed to low.
. Add flour mixture in three batches.
. Alternate with two additions of milk, and beat until combined.
. Divide batter evenly among lined cups.
. Bake, rotating tins halfway through, about 20 minutes.
. Transfer tins to wire racks, cool completely before removing.
. Sift the confectionars’s sugar into a medium bowl.
. Add butter, milk, vanilla, rose syrup and food coloring.
. Mix until the frosting has a slight dropping consistency.
. ¼ teaspoon cream of tartar
. 1/8 teaspoon sea salt
. ½ cup granulated sugar
. 3 large egg whites, at room temperature
. ¼ teaspoon white vinegar
. ½ teaspoon pure vanilla extract (or vanilla bean paste)
. 1 heaping teaspoon lose rooibos tea
. 1 teaspoon dried edible rose petals
. Preheat oven to 250 degrees F.
. Line a large baking sheet with parchment paper.
. Combine cream of tartar, sea salt, and sugar in a small bowl.
. Beat egg whites on medium-high speed until light, soft peaks form.
. With the mixer running, add the sugar mixture.
. Continue to beat for 3-4 minutes, or until stiff peaks form.
. Add the vinegar and mix for 10 seconds.
. Add the remaining ingredients and mix on low speed.
. Transfer the meringue to a piping bag fit.
. Pipe 12 meringues onto the parchment lined baking sheet.
. Bake in the preheated oven for 1 hour.
. Open the oven door, and let the meringues cool in oven (1h).
. Store in an airtight container at room temperature up to 3 days.
Rose petal jam.
. 600 grams of white caster sugar
. 200 grams of rose petals
. 600 ml water
. The juice of one lemon
. Rinse and drain the rose petals.
. Place them in a bowl with 200 grams of the sugar + lemon juice.
. Massage rose petals in this mixture until petals become “paste”.
. Dissolve rest of sugar in heated saucepan.
. Add the rose petals and bring to the boil.
. Boil until the syrup thickens and the petals no longer float.
. While still hot, place the jam in clean, sterilised jam jars.