1 cup of dried rose petals (150 g)
1 1/4 cups of water
1/2 cup of sugar
1 envelope of unflavored gelatin
3/4 cup of water
3 egg yolks, separated
1/4 cup of sugar
1 1/2 cups of heavy cream (360 g) or 2 cans of heavy cream (600 g)
1 cup of dried rose petals (150 g)
1 1/4 cups of water
1/2 cup of sugar
1 envelope of unflavored gelatin
3/4 cup of water
3 egg yolks, separated
1/4 cup of sugar
1 1/2 cups of heavy cream (360 g) or 2 cans of heavy cream (600 g)
Make this recipe ahead of time
Combine the dried rose petals and water in a saucepan, bring to a boil, then reduce heat and simmer for 15 minutes or until the rose petals are soft
Strain 1/4 cup of the cooking liquid and reserve
Place the cooked rose petals and remaining liquid in a blender
Blend until smooth
In a saucepan, combine 1/2 cup of sugar, gelatin, reserved rose petal liquid, and 3/4 cup of water
Heat over medium heat, stirring constantly, until the mixture comes to a boil
Remove from heat and let cool slightly
Whisk in the egg yolks
Pour into a cold dish and refrigerate until set
Beat the cream until stiff peaks form
Fold in the sugar and rose petal mixture
If using heavy cream, beat until firm and fold in the rose petal mixture
If using canned heavy cream, simply mix together
Serve chilled, garnished with dried rose petals and whipped cream if desired
