01/5Rose-flavoured desserts to give a rosy start to your Valentine's week
Valentine Week is around the corner and many of us are busy making preparations and getting to ready to make our loved one feel special. The day that kick starts the Valentine Week is Rose Day, which is celebrated on 7th February. On the day, roses are presented as a token of love.
There is nothing more special and romantic than making or preparing something handmade for our partners, including their favourite desserts. This Rose Day, try these dessert recipes to make it even more special.
Keep a bowl and a whisk in the freezer for about 20 – 30 minutes before beginning the process. Also, place 1/2 tin condensed milk in the fridge.
Take a bowl, add 1 cup fresh double cream and using an electric hand mixer, beat on low-medium speed until it reaches thick, stiff peaks. Don't beat too much otherwise, it will split.
Now add the condensed milk and fold slowly, so that it is combined well with cream.
Next, add 1 tbsp. rose syrup, 2 drops pink food colour and mix well without any lumps. Transfer the mixture into an airtight container and freeze this ice cream for at least 6-8 hours or preferably overnight.
In a small bowl, combine 1/2 cup milk with 1/4 cup cornstarch and 1 tablespoon of rose water. Mix well until it is smooth and lump-free.
In a medium saucepan, combine 2.5 cups of milk with 1/3 cup sugar. Bring to a boil over medium-high heat, stirring frequently, until the sugar dissolves. Give the cornstarch mixture a stir, and add it to the simmering milk, stirring constantly. Cook the pudding until it thickens.
Pour it into 6-8 serving dishes. Allow to cool slightly, cover with plastic wrap, and refrigerate for at least 3 hours.
In a small saucepan, combine 1/4 cup sugar, 1/4 cup water, and 2 tbsp. raspberry jam. Bring to a simmer over medium-high heat, stirring to dissolve the sugar and incorporate the jam. When the mixture is smooth, remove from the heat, and stir in 1 tsp. rose water. Transfer to a dish and refrigerate until ready to serve.
To serve, spoon a little syrup over the pudding, and garnish with chopped pistachios and rose petals.
Sift 1.75 cups all-purpose flour, 1 cup sugar, 1/4 tsp. baking soda, 1 tsp. baking powder together in a large bowl. In another bowl, mix together 3/4 cup butter, 3 eggs, 3 tsp. vanilla extract, 1/2 cup sour cream and 1/2 cup milk.
Add the wet mix to the dry mix and combine well.
Divide the mixture into cupcake papers and bake at 180 C for about 25 minutes or until the centres are springy to the touch.
Meanwhile, beat 400 gm. butter until light and fluffy, add 8 cups powdered sugar (a cup at a time) and beat well. Mix in 1/2 cup cream until desired consistency is reached. Mix in 4 drops pink food color and 3 tsp. rose syrup.
Pipe the buttercream onto the cupcake (sharp side of tip facing up) and serve.
