MELON MEDLEY WITH SWEET ROSE WATER CREAM
Steps:
- For the sweet rose water cream: Combine cream cheese, evaporated milk, honey, rose water, salt, lime zest and juice and vanilla seeds in the bowl of a stand mixer. Beat on low speed until everything has come together, then increase speed to medium, then high. Mix until the cream is light and fluffy, about 5 minutes. Set aside.
- For the melon medley: Evenly distribute melon cubes on a large serving platter so that the variety of colors is visible. Spread cream out on top of melons with a spatula and sprinkle with salt. Garnish the melons with the basil clusters and mint leaves. Serve immediately.
PISTACHIO AND ROSE WATER SEMOLINA CAKE
Making this cake, which is adapted from "Sweet," by Yotam Ottolenghi and Helen Goh, is a labor of love, but that's only appropriate, for a cake adorned with rose petals. If you want to save time, however, you can do without the petals or use store-bought dried rose petals - the cake and cream are both special enough for those you feed to know you love them. If you are going all out with the roses, red or pink petals are a matter of preference; the red petals will turn a deep purple once candied. The cake keeps well for up to five days, but the petals should be sprinkled over just before serving. And don't confuse rose water and rose essence: the difference is huge. You want to use rose water here, and in brazen amounts, but it's what makes the cake both distinct and delicious.
Provided by Yotam Ottolenghi
Categories cakes, dessert
Time 2h
Yield 10 to 12 servings
Number Of Ingredients 22
Steps:
- Heat oven to 200 degrees Fahrenheit/100 degrees Celsius. Line a baking sheet with parchment paper and grease a 9-inch/23-centimeter round springform pan and line with parchment paper.
- Make the candied rose petals, if desired: Whisk egg white by hand until frothy. Then, using a small pastry brush or paintbrush, very lightly paint both sides of each petal with egg white; do this in a few small batches, brushing and then sprinkling the sugar lightly over both sides of each petal. Shake off excess sugar and lay petals on the lined baking sheet. Place in the oven for 30 to 45 minutes, until dry and crunchy, then set aside to cool.
- Make the cake: Increase oven temperature to 350 degrees Fahrenheit/180 degrees Celsius.
- Combine pistachios and cardamom in a food processor. Process until the nuts are finely ground, then transfer to a bowl. Add almond meal, semolina, baking powder and salt. Mix together and set aside.
- Place butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium-high speed until fully combined, but take care not to overwork it; you don't want to incorporate a lot of air into the mixture. With the machine still running, slowly add eggs, scraping down the sides of the bowl a few times and making sure that each batch is fully incorporated before adding the next. The mixture will curdle once the eggs are added, but don't worry; this will not affect the end result.
- Remove the bowl from the machine and add the dry ingredients, folding them in by hand and, again, taking care not to overmix. Next fold in lemon zest, lemon juice, rose water and vanilla extract and scrape the batter into the pan. Level with an offset spatula and bake for 55 to 60 minutes, or until a skewer inserted into the center of the cake comes out clean but oily.
- While the cake is in the oven, make the rose cream: Place all the ingredients for the cream in a bowl and whisk to beat everything together for about 2 minutes, until thick. Keep in the refrigerator until ready to serve.
- Make the rose syrup: About 10 minutes before the cake comes out of the oven (you want the syrup to be warm when the cake is ready), place all the ingredients for the syrup in a small saucepan over medium heat. Bring to a boil, stirring so that the sugar dissolves, then remove from the heat. Don't worry that the consistency is thinner than you might expect; this is how it should be.
- As soon as the cake comes out of the oven, drizzle all of the syrup over the top. It is a lot of syrup, but don't lose your nerve - the cake can take it! Sprinkle with finely chopped pistachios and set the cake aside in its pan to come to room temperature. Remove from pan and scatter rose petals over the cake. Serve immediately, with a generous spoonful of rose cream alongside. (The cake keeps well for up to 5 days in an airtight container. The rose petals should be sprinkled over just before serving.)
ORANGES IN SWEET ROSE WATER
This dessert is very refreshing and a perfect end to any meal. I came across this dessert in Thailand about 8 years ago, since then I've been having trouble finding restaurants that serve this. Luckily it is easy to make!
Provided by HeyMiki
Categories Dessert
Time 50m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Peel and segment all the oranges.
- Place oranges in a bowl, cover, and refrigerate.
- Mix water and sugar in a saucepan and bring to a boil on medium-high heat.
- Stir until sugar dissolves.
- Boil gently for about 10 minutes.
- Stir in rose water and remove from heat.
- Cool and refrigerate for 30 minutes or more.
- To serve place oranges in individual serving bowls, pour rose water syrup on top and add some crushed ice.
Nutrition Facts : Calories 255.1, Fat 0.2, Sodium 2.7, Carbohydrate 65.4, Fiber 3.1, Sugar 62.2, Protein 1.2
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