Rose Cream
Serves: 2
Olin Prosacco
1 January 1970
Based on User reviews:
43
Spice
45
Sweetness
40
Sourness
46
mins
Prep time (avg)
5
Difficulty
Ingredients:
Directions:
1
This rose cream is an element of our Rose City Waffle
2
We serve it on a fresh Oregon Hood strawberry-topped waffle with a sauce made from local rhubarb
3
It makes a lovely dessert piped or spooned into a martini glass with fresh strawberries or raspberries placed on top
4
Soften the gelatin in the cold water for 5 minutes in a microwave-safe container
5
After 5 minutes, microwave on high for about 11 seconds
6
Check to see if the gelatin is fully dissolved
7
If not, microwave in 2 second bursts, stirring each time, until gelatin is dissolved but not hot
8
Or, you could warm the gelatin in a saucepan over very low heat just to dissolve
9
Set aside
10
Place the cream and sugar into a food processor using the steel blade
11
Turn on and process until cream is softly whipped
12
This should take less than a minute
13
Alternatively, you could whip the cream with a mixer or whisk
14
Add the sour cream, rose water, and the food coloring, if using, to the processor
15
Turn on and immediately begin to pour the prepared gelatin in a steady stream into the food processor
16
Blend for 3 seconds, open the processor lid, scrape the sides and process again for a few seconds more
17
If you have used a mixer, whip in the sour cream, rose water and food coloring, if using, just to blend
18
Pour in the gelatin in a steady stream, whisking constantly
19
Pour this cream into a glass or allow it to set up and scoop or pipe it
20
Serve with fresh strawberries or raspberries