Rose Petal Infused Honey:
Fresh petals from 3 - 6 roses.
1 pound local honey (2 cups)
Place rose petals in clean, dry mason jar. Pour honey over the roses. Stir well, make sure all petals are covered. Seal. Leave petals in honey for at least one week, until aroma suits you. To strain out the petals, set jar in pan of hot water, warm until honey is softened and runny. Strain through a seive into a clean jar.
Now. The above recipes takes a week. If you want it for Valentine's Breakfast - warm the honey until liquid, and add 2 to 4 drops Rose Otto. Stir well. I normally find 2 drops is enough to subtly flavor and scent the honey, so the it is really "to taste."
The Rose Honey is wonderful on scones, biscuits, toast, stirred into yogurt, with fruit, or any other use your imagination comes up with.
Rose Whipped Cream:
Whip one cup of heavy cream in a chilled bowl with a chilled beater.
Stir in 1/2 to 1 teaspoon Rose Hydrosol. A grating of ground cardamom (only 1/8 tsp) is a flavorful addition.
This flavored whipped cream is wonderful as a topping for hot chocolate, puddings, the rose cake posted earlier.
For Valentine's Day I have been told there may be other uses for either Rose Honey or Rose Whipped Cream.
Enjoy!
No comments:
Post a Comment