Recipe Tiramisu with rose fragrances

Ingredients for a mould of ca 20x20 cm:

• 20 Savoy biscuits
• 4 tablespoon rose petal sirup
• 1-2 tablespoon rum
• 4 eggs
• 2 tablespoon sugar
• 500 g Mascarpone
• 200 ml cream
• 50 g rose marmalade
• fresh rose petals
• rose sugar or icing sugar to decorate

Preparation:
Put half of the biscuits in the mould and pour over the rose sirup that is diluted with water and rum. Whip the egg yolk with sugar until frothy and stir it with the mascarpone. Whip separately cream and egg-white, mix it up with the mascarpone masse. Butter the biscuits with it, put on the rose marmalade and the rest of the Savoy biscuits with another film of mascarpone cream. Chill it for at least 4 hours. Afterwards decorate it with fresh rose petals and icing sugar.


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Recipe Rose ice-cream

Ingredients for 4 persons:

• 100 ml milk
• ½ vanilla pod
• 3 egg yolk
• 50 g sugar
• 4 rose petals
• 2-3 drops of rose oil
• 100 ml blueberry juice
• 500 ml cream

Preparation:
Cut the vanilla pod into halves lengthwise. Cook the marrow in milk. Whip creamy egg yolk and sugar. Take out the marrow; mix up the hot milk with the egg masse. First whip it creamy over a hot water bath and then in a cold water bath. Take the rose petals and cut them fine and mix the slices with oil and blueberry juice. Whip the cream, stir it. Put the masse into the freezer or at least 3 hours, stir it frequently.


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Recipe of Rose - Cream

Ingredients for  4 persons:

• 500 gr soft curd cheese
• 60 gr. sugar
• some heavy cream
• 2 cups of fresh rose petals (cut the white base from each petal as it contains a bitter substance that will make your flavour terrible)
• Honey and rose liqueur

Mix the soft cheese with sugar, mix the rose-petals with honey and pour it together, add the cream and the rose liqueur, mix it again and fill it into cups. Decorate with rose petals and powdered sugar.

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Recipe Quails with rose petals

Ingredients for 6 persons:

• 6 quails
• 8 rose petals
• 2 tablespoon rose liqueur
• 2 tablespoon sunflower oil
• salt
• pepper (from the grinder)

Preparation:
Pull the rose petals (put some aside for the decoration) and dry them on a baking tray in the oven for 10 minutes (120 degree). Heat the oil in a saucepan and roast the quails golden, reduce the temperature. Put in a glass of water, the rose liqueur and the dried rose petals. Season it with salt and pepper and boil it for 20 minutes. Decorate the plate with fresh rose petals.


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Recipe Baked aubergine with rose petals

Ingredients:

• 4 slender medium-sized aubergine
• salt

for the pastry:

• 3 eggs
• 1 dash of sparkling water
• ca 3 tablespoon yogurt
• 200 g ground almonds
• 20 g Parmesan cheese
• 1 teaspoon sodium
• ½ teaspoon salt
• olive oil

for the garniture:

• 250 g raw ham, cutted thin
• fragranced rose petals

Preparation:
Wash the aubergine, cut in slices as thick as a finger. Put salt on section, leave it for 30 minutes and then wash it with cold water, dry it. Meantime prepare puree the pastry until you have a creamy, viscous one. If the pastry is to thick add mineral water, if it is to thin add ground almonds. Now take the aubergine and draw them through the pastry and bake it in olive oil till it become golden. Roll up the raw ham to small roses. On each plate put two ham roses and rose petals.


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Recipe of Rose Bowle

Ingredients for 5 persons:

• 1 cup of rose petals
• 75 g sugar
• 50 ml raspberry liqueur
• 50 ml Cognac
• 25 ml Damascena rose water
• Juice of a half lemon
• 1 bottle of dry white wine or Rosé (store it first in the freezer)
• 1 bottle dry sparkling wine, Prosecco or Champagne (store it first in the freezer)
  

Add to the blossom of roses the sugar, the raspberry liqueur and the Cognac, mix and leave  in cold for one hour, add cold white wine, store it in a cold place, sieve the petals, add the rose water, fill it up with sparkling wine, Prosecco or Champagne, decorate with rose petals and serve very cold.

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Recipe of Rose - Jelly

Ingredients:

• 750 ml water
• 500 gr. sugar
• 300 gr. petals of roses
• 175 ml lemon juice
• 5 tablespoon of Pektin
• 75 ml rose water
  

Dissolve the sugar in the water and bring to the boil slowly f0r 30 minutes, let it in a sieve for a night, add the Pektin and the rose-water and bring it to the boil until jellying point, pour into hot sterile glasses, cover with cellophane and close.

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Recipe of Rose - Sorbet

Ingredients:

• 1 cup of scented rose petals
• 300 ml boiling water
• 2  lemon
• 120 gr. powdered sugar
• 300 ml Rosé wine

Add the sugar to the water and heat until dissolved. Add the petals, mix and leave until cool, beat it in the mixer and sieve, add the lemon juice and the wine and frozen in the freeze. Remove the sorbet from the freezer 20 minutes before serving.

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