| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Niger |
Toohot07 |
4 |
servings |
INGREDIENTS
| 2 |
c |
Milk |
| 1 |
c |
Sugar |
| 1 |
c |
Rose petals; organic or unsprayed |
| 1/2 |
c |
Whole skinless almonds |
| 3 |
dr |
Red food coloring; to 4 drops |
INSTRUCTIONS
In a heavy bottomed sauce pan heat milk, sugar and rose petals (reserving a
few for garnish) over moderate heat until almost boiling. Puree mixture in
a blender with almonds. Add natural food coloring and strain. Chill
thoroughly and process in an ice cream maker. Serve in chilled glasses with
a few fresh rose petals for garnish. This recipe yields 4 servings.
Comments: Most roses from the florist are treated (rendering them unfit for
consumption), but there are organic roses available for cooking from some
specialty herb growers. Look for some red which add color and some pink
which have more flavor. If you grow your own and don't spray them, they
would be fine for this recipe provided you wash the petals briefly.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken
From the TV FOOD NETWORK - (Show # TH-SP01 broadcast 04-20-1997) Downloaded
from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
04-24-1997
Recipe by: Susan Feniger and Mary Sue Milliken
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