Gastronomixs

Rose water crème

The rose water imbues the crème with a delicate floral flavour.

Makes 640g.

Rose water crème

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Ingredients

400

g

fresh cream cheese 

40

g

rose water

130

g

icing sugar

220

g

whipping cream

Preparation method

  • Place the cream cheese in a cheesecloth and hang to drain for 24 hours.
  • Blend the cream cheese with the rose water and the icing sugar.
  • Beat the whipping cream into stiff peaks. 
  • Fold the whipped cream into the cream cheese mixture. 
  • Spoon the crème into a piping bag and refrigerate until use.

Serving suggestions

  • Perfect in a composition with components of apple, fennel, and puff pastry.
  • Delicious in combination with hibiscus, rhubarb, and olive oil.
  • Use in a composition with pistachio, tonka bean, and wild strawberries.

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