| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Ice, Cream |
1 |
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 (up to 4) |
INSTRUCTIONS
Recipe By : Too Hot Tamales Show #THSP01
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 petals to garnish.
Yield: 2 to 4 servings
*Note: 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.
Oaxaca, Days Of Mescal And Roses
Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved Posted to
MC-Recipe Digest V1 #615 by Peggy Morgan <75402.3465@compuserve.com> on 97
A Message from our Provider:
“Christian ARE better BECAUSE they are forgiven.”