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Cooking receipe to make warm berry compote with rose petal ice cream under category General Recipes. You may find some video clips related to this receipe below.
warm berry compote with rose petal ice cream
sunday times cook book
125g raspberries
125g blackcurrants or redcurrants
125g blueberdes
100ml gin
50g caster sugar
125g straberries
Ice cream
2 unsprayed scented roses
425ml double cream
100g icing sugar sifted
2 tbsp natural yoghurt
3 tsp rosewater (available from chemists)
For the ice cream remove the petals from the roses and gently rinse them if necessary.
Trim off the bitter white part at the base.
Place the petals in a heavybased saucepan with the cream and bring slowly to the boil.
As soon as bubbles appear on the surface remove from the heat and pour into a bowl.
When cold place in the refrigerator for at least 2 hours preferably overnight.
Stain the cream reserving the petals.
Whip the cream with the icing sugar until it forms soft peaks.
Stir in the yoghurt then add the rosewater to taste.
Gently fold in the Petals.
Pour into a freezer container and freeze for at least 5 hours or until solid you dont even have to whisk it.
Transfer to the fridge to soften slightly before serving.
For the compote place all the ingredients except the strawbenies in a saucepan.
Heat slowly until the sugar dissolves then increase the heat and bubble for 1 minute.
Remove from the heat and stir in the strawberries.
Serve wam with the ice cream.
This ice cream tastes exotic and perfumed yet is easy to make. Choose deep scented red or pink roses and avoid hothouse flowers as these have been sprayed.
Serves 4
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