Recipe courtesy of Mary Fishback
Rose Cream
- Level: Intermediate
- Yield: Yield:
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 261
- Total Fat
- 22
- Saturated Fat
- 14
- Carbohydrates
- 15
- Dietary Fiber
- 0
- Sugar
- 15
- Protein
- 2
- Cholesterol
- 76
- Sodium
- 33
- Total: 46 min
- Active: 15 min
Ingredients
2 tablespoons cold water
1 (.25-ounce) packet gelatin
1 1/2 cups cream
1/2 cup sugar
1 cup sour cream
2 teaspoons rose water
1 drop red food coloring, optional
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.