When we were back in the UK this summer I picked a load of rosa rugosa petals — that’s the pink rose which grows profusely in sandy soil an espectially near the sea — and dried them slowly.

The scent is very perfumey and I think would work well in this recipe. Dried, it is reminiscent of rosewater but no where near as strong, far more delicate.

I just made a rose petal ice cream by infusing the petals in the milk to make the custard, which I strained out and discarded, and then added chopped “fresh” dried at the same time as the cream. The result is absolutely delicious!

I am going to try your panna cotta recipe usng the same principle of infusing the petals with the cream. I love the idea of the pomegranate jelly too.

I am sure you can find these roses in your neck of the woods — give them a try, they really are wonderul and a great addition to your foraging menu! Rose Petal Jam is next on my list of experiments

Thanks for the inspiration.

Cheers!
Liz

Thanks you for the inspiration to find these fantastic sounding roses. I’m with you on the rose petal jam, sounds delicious!

Happy Cooking
Madalene

Well done to Ross for winning the heat for Britian’s Best Dish.

Simply cut the pomegranate into 4, pop into the Thermomix bowl and process for 1 second on Reverse at speed 4. Check to see how many seeds have been shaken loose and give it another second if necessary.