This month’s recipe comes from my daughter Jane who lives in Salisbury. Because of her knowledge of herbs and flowers she is known as the flower lady. She is often asked to give talks and her latest was on roses. This is her recipe for rose ice cream:
Ingredients
1 packet of firm vanilla ice cream
1 cup of wild rose petals
Half a cup of highly scented rose petals
Half a cup of deep red rose petals, preferably scented
1 and a half tblsp of castor sugar
Half a teaspoon of rose essence or
1 teaspoon of cooking rosewater
4 fl oz of Rose wine (Blush Zinfadel is used by my daughter)
12 crystallised rose petals
1 egg white
2oz castor sugar
Method
Wash the rose petals and dry them all on some kitchen paper. Reserve about 12 of the pink ones to crystallize. Put the rest of the rose petals, wine, sugar and rose essence into a blender and whiz until smooth. Soften the ice cream slightly by chopping it up and add to the blender and continue whizzing until it is well incorporated.
Place in a container and put it in the freezer. Stir it a few times now and then until it is freezing then leave overnight.
To crystallize the rose petals for garnish, whip the egg white until firm but not stiff. Dip the petals in this and then into the castor sugar on both sides. Dry in the lowest heat in a fan oven or in an airing cupboard until firm and dry to touch. When wanted, serve icecream in glass dishes decorated with rose petals.
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