Strawberry And Rosepetal Shortcake

Answer not a fool according to his folly, lest thou also be like unto him. Answer a fool according to his folly, lest he be wise in his own conceit ( Proverbs 26:4-5 , KJV)... Both statements are true, and are to be taken seriously. In the first proverb, we are taught that we ought not respond to a fool on his level, we ought not to allow ourselves to be brought down to the level of a fool by answering him as foolishly as he has spoken. On the other hand, we are to answer the fool in a way that gives him no dignity, no satisfaction, lest he take himself too seriously. A fool is to be deal with as a fool, but we should not be made fools also in the process.

Bob Deffinbaugh

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs		Dessert	8	Servings

INGREDIENTS

450	g	Plain Flour } Sieved
225	g	Semolina } Together
450	g	Butter
225	g	Caster Sugar, infused with
		vanilla
675	g	Ripe Strawberries, reserve
		9 perfect
		ones for garnish
290		Double Cream
3		Red Roses from old fashioned
		scented not sprayed
		with
		roses insecticide
1	T	Icing Sugar
1/2	t	Rose Water
2	t	Lemon Juice
2		Rose Buds
1		Egg White, lightly beaten
		Caster Sugar in a Fine
		Dredger

INSTRUCTIONS

Cream butter and sugar until light and fluffy. Gradually work in the
flour and semolina. You will have to use your hand to blend in the
last bits into a dough. Knead lightly until smooth. Divide into 2
pieces and roll out each piece carefully onto a floured surface. This
is a very fragile dough. Using a fluted pastry cutter, cut out 16
circles. Lift onto greased and floured baking sheets and put in
refrigerator to rest and chill. Prepare rose cream. Put the lemon
juice into a basin. Crush scented rose petals in your hand and drop
them into the lemon juice, turning them over gently to keep the  colour
fresh. Add cream to the whole lot, together with the icing  sugar and
rose water. Stir all together and leave to infuse for 30  minutes. Bake
the shortcakes until tinged golden only. Remove onto  cooling trays
with a palette knife. They will turn crisp as they  cool. Sieve the
cream, discarding the petals. Whisk until it is firm.  Taste. Spread
each shortcake with cream, then sliced strawberries,  then top with the
second shortcake. Dredge with wonder dust. Garnish  with crystallised
rose petals and some tiny mint leaves.  Converted by MC_Buster.  NOTES
: Chef:Tessa Bramley  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 534 Calories From Fat: 504 Total Fat: 57.4g Cholesterol: 151.4mg Sodium: 15.5mg Potassium: 154.1mg Carbohydrates: 6.6g Fiber: 1.7g Sugar: 4.2g Protein: 1.6g