Warm Berry Compote with Rose Petal Ice Cream:
125 gm raspberries 125 gm blackcurrants or redcurrants 125
gm blueberries 100 ml gin 50 gm caster sugar 125 gm
strawberries Ice cream 2 unsprayed scented roses 425 ml
double cream 100 gm icing sugar sifted 2 Tablespoons natural
yoghurt 3 teaspoons rosewater (available from chemists)
For the ice cream remove the petals from the roses and
gently rinse them if necessary. Trim off the bitter white
part at the base. Place the petals in a heavybased saucepan
with the cream and bring slowly to the boil. As soon as
bubbles appear on the surface remove from the heat and pour
into a bowl. When cold place in the refrigerator for at
least 2 hours preferably overnight. Stain the cream
reserving the petals. Whip the cream with the icing sugar
until it forms soft peaks. Stir in the yoghurt then add the
rosewater to taste. Gently fold in the Petals. Pour into a
freezer container and freeze for at least 5 hours or until
solid you dont even have to whisk it. Transfer to the fridge
to soften slightly before serving. For the compote place all
the ingredients except the strawberries in a saucepan. Heat
slowly until the sugar dissolves then increase the heat and
bubble for 1 minute. Remove from the heat and stir in the
strawberries. Serve warm with the ice cream. This ice cream
tastes exotic and perfumed yet is easy to make. Choose deep
scented red or pink roses and avoid hothouse flowers as
these have been sprayed. Serves 4.
Source: sunday times cook book
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