Today, I Just Love My Apron will do something a little different. We're doing a joint guest post with Lazaro at Lazaro Cooks! We both created a dish around a secret ingredient -Rose water and will post it on the same day. My dish is posted at his blog. Lazaro has been a good blog fellow and friend with great support. I'm sure you couldn't agree with me more! Needless to say, please welcome Lazaro and his Rose Water Eton Mess he brought over.
My good friend Tanantha from I Just Love My Apron and I agreed to take on the challenge of doing a joint guest post. We decided to both create a dish around the lovely ingredient rose water.
This is one of my favorite ingredients. Rose water has a distinct flavor and enhances many sweets. A few weeks ago when working on a piece for Blogcritics about the brilliant British chef Marco Pierre White I wanted to recreate his wonderful Eton Mess. However, since life is so hectic these days, I totally got sidetracked. Fortunately this is the Lawyer's absolute favorite and she graciously nudged me to make it.
If you want an interesting historical look at this dessert, check out this post by my talented friend Deana at lostpastremembered.
Eton Mess is a layered dessert. I will describe each layer as I move through the recipe. Rose water is added in small does throughout to in the end create a beautiful flavor profile.
Rose Water Eton Mess
For the Vanilla Ice Cream:
2 cups whole milk
3 vanilla beans - split lengthwise in half
8 egg yolks
1/2 cup cane sugar
1 cup heavy cream
5 drops of rose water - using a dropper
Rinse out a saucepan with water and do not dry (it keeps the milk from sticking). Over medium-high heat bring the milk, vanilla beans, and rose water to the boil. Remove from the heat. Cover and allow the milk to infuse for 20 minutes.
In a glass bowl, beat the yolks and cane sugar until thick and creamy. Put the saucepan over the heat again and bring the milk to a boil. Ladle some of the milk into the yolks. Whisk vigorously to blend. Off the heat, add the rest of the yolks to the milk. Reduce the heat to low. Cook until it reaches a temperature of 185 F. DO NOT ALLOW IT TO BOIL AGAIN. This cooking process should take about 6 minutes. Remove from the heat and stir in the heavy cream. Pass the custard through a fine mesh strainer. Chill in the fridge OVERNIGHT!
Churn your ice cream following the manufacturer's methods this is the one I use White Mountain F69206-X 6-Quart Electric Ice Cream Freezer.
For the Blueberry Pulp
1 pint Florida blueberries
Orange Blossom Water
Note: Amounts up to the discretion of the cooks palate.
In a glass bowl, combine all the ingredients. Mix well. Marinate in the refrigerator overnight. When ready to serve mash the blueberries using a potato masher. The goal is to create a wonderful pulp.
For the Mess:
4 drops rose water - using a dropper
Note: Making your own meringue is very simple. However, the people at Miss Meringue do an amazing job with these colorful cookies. They will save you some time.
In a glass bowl, whip the cream, powdered sugar, and rose water to desired thickness. Break up the meringue in small pieces. Gently fold the meringue into the whipped cream.
1. The base of the dish is two scoops of rose water infused vanilla ice cream
2. Generously spoon the blueberry pulp
3. Top with the mess of meringue and rose water whipped cream
4. Garnish with fresh blueberries
Here's a bonus dish for my white chocolate loving friends...
Rose Water White Chocolate Chip Cookies
That's it for now...till we exchange a few words again...Peace!
Thanks Lazaro for bringing us a beautiful delicious looking dessert, and a creative idea. I guess we now know more about rose water and what we can do with it. Come check out what I did with rose water at Lazaro Cooks!.
Here's a sneak peak:
|It's more than what it looks; please come over with me to find out!|