Rose petal cream
Description
Since the petals are very delicate, handle them as carefully as possible to preserve their texture and aroma. 1. Fill a bowl with room-temperature water, place the petals in it, gently rinse them, then lay them out on a paper towel. Let them air-dry completely. 2. Pour 500 milliliters of cream into a saucepan and add the petals. Bring to a gentle boil, making sure the cream does not curdle. Do not let it boil vigorously. As soon as bubbles appear on the surface, turn off the heat. Strain the mixture through a sieve and set aside to cool. 3. Whip 250 milliliters of cream with egg yolks, then mix it with the cooled rose-cream mixture. Make sure the rose-cream mixture is completely cooled by this point. 4. Place the mixture over low heat and wait until it thickens slightly. Then remove from heat and let it cool down. 5. Whip the chilled egg white with gelatin and gently fold it into the cooled mixture. 7. Pour the cream into molds and refrigerate until set. After a few hours, remove from the refrigerator. The dessert is ready—now all that's left is to decorate it.