I've got a thing for roses in my food. I'm obsessed with Belazu Rose Harissa and rub it on any meat before grilling or barbecuing and a few drops of rosewater is wonderful in creamy things. And Myriam has posted lovely-looking recipes for rose salt and rose sugar. Anyway, I know I post a lot of puddings but here's a very easy little ice cream you can make while rhubarb is still in the shops. By the way, East Dulwich Deli has got a brilliant sale on with big bags of yum Limone Amaretti Morbidi biscuits marked down from £5.45 to £1 as they only have a couples of weeks til sell-by-date and are just right for eating with this.
200g rhubarb, cut into 2cm pieces
75g caster sugar
4 tbsp rosewater
Pink petals from 2 roses, plus a few to decorate
500g carton custard
250g mascarpone
lemon biscuits for eating
1 Place the rhubarb, sugar and rosewater in a small pan. Bring to the boil and simmer gently for 8 - 10 minutes until the fruit is tender. Turn off the heat, stir in the petals and leave to cool.
2 In a separate bowl, beat together custard and mascarpone. Gently ripple through the rhubarb mixure.
3 Spoon into a suitable container and freeze for at least 3 hours until firm. If frozen for over 24 hours, transfer to the fridge for 20 minutes before serving.
4 Scoop into balls and decorate with extra petals and lemon biscuits.
2 comments:
hi s! oh this looks yum! and its got mascarpone in it - so its on my list! here is the link for the weekend herb bloggin: http://kalynskitchen.blogspot.com come and join the fun! love m
This sounds delicious. Came across your blog through Jumbo Empanadas. I'm such a coward when it comes to using flowes in food, yet when I try it I always love it. I was addicted to that Harissa in both of my pregnancies. Amanda
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