Recipe courtesy of Mary Fishback
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Total:
46 min
Active:
15 min
Yield:
Yield:
Level:
Intermediate

Ingredients

Directions

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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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