The Enchanting Rosewater Delight

Allergens

Eggs, Dairy

Ingredients

• 1 cup heavy cream
• 1/2 cup granulated sugar
• 4 egg yolks
• 1/4 cup rosewater
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt
• 8 ladyfingers
• 2 cups fresh raspberries
• Edible rose petals for garnish

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a saucepan, combine heavy cream and sugar over medium heat until the sugar is fully dissolved and the mixture is steaming hot.
3. In a separate bowl, whisk together egg yolks, rosewater, vanilla extract, and salt.
4. Slowly pour the hot cream mixture into the egg yolk mixture while continuously stirring to prevent curdling.
5. Return the combined mixture to the saucepan and cook over medium low heat, stirring constantly, until the custard thickens and coats the back of a spoon (about 10 minutes).
6. Strain the custard into a clean bowl, and then cover with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 4 hours or overnight.
7. Lightly toast the ladyfingers on both sides in the oven for 5 7 minutes, or until they're slightly crisp but not hard. Set aside.
8. To assemble, place two toasted ladyfingers side by side on each plate, spoon a generous amount of rosewater custard between them, and top with fresh raspberries. Garnish with edible rose petals and serve chilled.

Chef’s Insight

The delicate balance of sweetness and floral notes creates a truly unique dessert experience.

Notes

The use of rose petals is optional but adds a touch of elegance and authenticity.