ROSE ICE CREAM
Go on, indulge yourself with this exotic combination of rose and saffron. Serve this ice cream for dessert to your guests next time you host a party and wow them! Cashews and almonds also go well with this ice cream.
Provided by BigSrisFood
Categories World Cuisine Recipes Asian Indian
Time 2h20m
Yield 8
Number Of Ingredients 6
Steps:
- Add the saffron to the warm milk and set aside for 15 minutes.
- Combine the softened ice cream, saffron with milk, rose syrup, cardamom, and pistachios in a large bowl. Stir until the ice cream is smooth and pink in color. Scoop the ice cream back into the container and freeze 2 hours, or until ready to eat.
Nutrition Facts : Calories 230.4 calories, Carbohydrate 26.6 g, Cholesterol 43.6 mg, Fat 12.7 g, Fiber 1.1 g, Protein 4.3 g, SaturatedFat 6.9 g, Sodium 99.6 mg, Sugar 23.3 g
ROSE CREAM
Provided by Food Network
Time 46m
Yield Yield:
Number Of Ingredients 7
Steps:
- This rose cream is an element of our Rose City Waffle. We serve it on a fresh Oregon Hood strawberry-topped waffle with a sauce made from local rhubarb. It makes a lovely dessert piped or spooned into a martini glass with fresh strawberries or raspberries placed on top.
- Soften the gelatin in the cold water for 5 minutes in a microwave-safe container. After 5 minutes, microwave on high for about 11 seconds. Check to see if the gelatin is fully dissolved. If not, microwave in 2 second bursts, stirring each time, until gelatin is dissolved but not hot. Or, you could warm the gelatin in a saucepan over very low heat just to dissolve. Set aside.
- Place the cream and sugar into a food processor using the steel blade. Turn on and process until cream is softly whipped. This should take less than a minute. Alternatively, you could whip the cream with a mixer or whisk.
- Add the sour cream, rose water, and the food coloring, if using, to the processor. Turn on and immediately begin to pour the prepared gelatin in a steady stream into the food processor. Blend for 3 seconds, open the processor lid, scrape the sides and process again for a few seconds more.
- If you have used a mixer, whip in the sour cream, rose water and food coloring, if using, just to blend. Pour in the gelatin in a steady stream, whisking constantly.
- Pour this cream into a glass or allow it to set up and scoop or pipe it. Serve with fresh strawberries or raspberries.
ROSE ICE CREAM
Provided by Food Network
Time 5h5m
Yield 1 quart
Number Of Ingredients 6
Steps:
- Bring the milk to a simmer in a heavy medium saucepan. Slowly beat the hot milk into the eggs in a medium mixing bowl. Pour the entire mixture back into the pan and place over low heat. Stir constantly with a whisk or wooden spoon until the custard thickens slightly. Be careful not to let the mixture boil or the eggs will scramble. Remove from the heat and pour the hot custard through a strainer into a large clean bowl to cool slightly, then stir in the sweetened condensed milk, vanilla, and 1 tablespoon rose water. Cover and refrigerate until cold or overnight. Stir the chilled custard, then freeze in 1 or 2 batches in your ice cream machine according to the manufacturer's instructions. Add 2 tablespoons crushed candied rose petals to the machine when the ice cream is semi-frozen. Allow the machine to mix in the flowers. When finished, the ice cream will be soft but ready to eat. For firmer ice cream, transfer to a freezer-safe container and freeze at least 2 hours.
ROSE CREAM
The perfect treat to go with scones at your English tea party. Adapted from a 17th century recipe in The Accomplisht Cook by Robert May and clipped from a London newspaper.
Provided by Sackville
Categories European
Time 1h10m
Yield 10-12 serving(s)
Number Of Ingredients 4
Steps:
- Soak the leaves of gelatin for 5 minues, then squeeze out and dissolve in rosewater in a cup, placed in a pan of boiling water.
- Gently heat a quarter of the cream, dissolve the sugar and then stir in the gelatin.
- When it has dissolved, remove from the heat and add the rest of the cream.
- Pour into a wetted mould and chill until it sets.
- Tip from the mould and decorate with petals or fruit.
Nutrition Facts : Calories 185.7, Fat 18.9, SaturatedFat 11.8, Cholesterol 69.9, Sodium 19.4, Carbohydrate 3.9, Sugar 2.6, Protein 1.1
PETITS CHOUX WITH ROSE CREAM
We reinvented a classic pastry as an homage to the rose: Pastry cream and whipped cream -- the first flavored with rose syrup, the second with rose water -- are layered in tender pate a choux shells and garnished with petals.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees. Bring butter, sugar, salt, and 1 cup water to a boil in a saucepan over medium-high heat, stirring occasionally. Remove from heat. Stir in flour. Return to medium-high heat; cook, stirring constantly, until mixture pulls away from sides, about 3 minutes.
- Transfer to the bowl of an electric mixer fitted with the paddle attachment; mix on low speed until slightly cooled, about 1 minute. Raise speed to medium. Add whole eggs, 1 at a time, mixing well after each addition. Test batter by touching it with your finger and lifting to form a soft peak. If a soft peak does not form, mix in egg white a little at a time until it does.
- Transfer to a pastry bag fitted with a 9/16-inch plain round tip (such as Ateco No. 807); set aside. Dip a 1-inch round cookie cutter in flour; mark circles 1 inch apart on baking sheets lined with nonstick baking mats or parchment paper. Pipe batter into circles to fill. Gently smooth and round tops with a moistened fingertip.
- Bake until golden brown, about 20 minutes. Transfer sheets to wire racks to cool.
- Poke a small hole in bottom of each choux with a 5/16-inch French tip (such as Ateco No. 863). Transfer 1 cup pastry cream to a pastry bag fitted with a 1/4-inch plain round tip (such as Ateco No. 802). Fill each choux with pastry cream.
- Fold remaining 3/4 cup pastry cream into whipped cream until nearly incorporated but streaks are still visible. Put 6 filled choux into each serving dish; top with whipped cream, dividing evenly. Garnish with rose petals if desired.
ROSE CREAM SAUCE FOR SEAFOOD
Make and share this Rose Cream Sauce for Seafood recipe from Food.com.
Provided by heatherloves2cook
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preparation:.
- Heat a large heavy skillet over medium heat. Add olive oil and saute shallots or sweet onionsfor 2 minutes. Add garlic and saute another minute. Carefully pour in wine and cook another minute, stirring constantly. Add choppedtomatoes, oregano, and basil, stirring to combine. Simmer about 5 minutes for flavors to blend. Add heavy cream to tomato mixture. Continue cooking until reduced and somewhat thickened. Add shrimp and fresh basil to tomato cream sauce and simmer, turning often, only until pink and opaque. (Do not overcook or the shrimp will become tough.) Stir in Parmesan cheese, salt, and pepper to taste. Serve immediately over cooked angel hair pasta. Yield: 4 servings .
Nutrition Facts : Calories 400.2, Fat 28.6, SaturatedFat 15.4, Cholesterol 230, Sodium 768.9, Carbohydrate 11, Fiber 1.3, Sugar 2.8, Protein 20.5
ROSE WHIPPED CREAM
Use this recipe to garnish our Petits Choux.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 2 cups
Number Of Ingredients 2
Steps:
- Put cream and rose water into the bowl of an electric mixer fitted with the whisk attachment; beat on medium-high speed until soft peaks form. Use immediately.
ROSE CREAM & RASPBERRY JELLIES
With all the flavours of Turkish delight, these fragrant Middle Eastern-style puddings make a light finish to an entertaining menu
Provided by Cassie Best
Categories Dessert, Dinner
Time 15m
Yield Makes 6
Number Of Ingredients 7
Steps:
- Boil a kettle. Break the jelly cubes into a jug, pour over 100ml boiling water and stir to dissolve. Gently warm the cream in a small pan, then remove from the heat and pour in the jelly mixture. Stir in the rose water, then tip the mixture back into your jug. Divide the jelly between 6 small glasses and chill for 2 hrs or until set. Can be made 1 day ahead.
- Remove the jellies from the fridge about 20 mins before serving. Divide the raspberries between them, then add a drizzle of honey, a few mint leaves and a sprinkling of pistachios to each.
Nutrition Facts : Calories 501 calories, Fat 46 grams fat, SaturatedFat 28 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 18 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein
HOMEMADE ROSE ICE CREAM
This is a vintage recipe that I discovered after moving into an old farm house in rural Virginia. It was scribbled on a scrap of paper and dated '1930; Rose Ice Cream.'
Provided by MsMarilyn
Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes
Time 3h5m
Yield 8
Number Of Ingredients 7
Steps:
- Whisk together the light cream, heavy cream, milk, sugar, rose water, salt, and pink food coloring in a bowl. Pour into an ice cream maker and freeze according to the manufacturer's instructions. Serve immediately for soft-serve style or transfer to a container and store in the freezer for a few hours for a firmer ice cream.
Nutrition Facts : Calories 653.9 calories, Carbohydrate 33.3 g, Cholesterol 203.9 mg, Fat 56.8 g, Protein 6.1 g, SaturatedFat 35.4 g, Sodium 167.1 mg, Sugar 26.7 g
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- True rosewater is the byproduct of rose essential oil distillation. You can either purchase it to use in this recipe or make a simple rose-infusion. The process is over here and usually results in a pink liquid. True rosewater is clear.
- Sterilize all of your equipment by running it through the dishwasher. Wash your hands thoroughly, and consider wearing disposable gloves while making rose hand cream.
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