Rose Flower Water
Add a splash of rosewater to a creamy tapioca or rice pudding and sprinkle with chopped pistachios to make a simple dessert elegant. Rose flower water also marries well with most ricotta cheese desserts and Italian sponge cakes, cookies and biscuits. The next time you dollop crème frâiche over your dessert add a teaspoon of rose flower water beforehand. Sprinkle a few drops into ice water for an amazing transformation. Add some saffron threads and a couple of drops of rose water. A fantastic combination! It can also be used to flavor baklava and other filo desserts. Used widely in the Middle East especially to flavor baklava and sherbets as well as Turkish delight candies. Rose flower water is produced by water distillation from rose flowers.
|
|
 |
|
|
 |
|
Serves 4-6
prep 5 min. cook 30 min.
Ingredients:
3 cups milk
3 tbsp rice, ground
6 tbsp sugar
1 tbsp rose flower water
1/2 tsp green cardamon seeds, ground
pinch of saffron (spanish La Mancha, almonds, pistachio, sweet raisins are optional as garnish
Mix 4 tbsp milk with the ground rice to make a smooth paste. Boil the rest of the milk and add sugar, stirring until it dissolves completely. Add the ground rice paste and continue to stir constantly until the misture thickens. Remove the pan from the heat and add the rose water and cardamon powder. Mix well.
Pour the mixture into individual dessert bowls and garnish with saffron, almonds, pistachio, raisins.
Chill and serve.
 Print |
|
|
Gift Certificates
We Gift Wrap
Click Here To Sign Up
