at Thu, 06 Oct 2005 03:03:31 GMT in
>,
(Wayne
Boatwright) wrote :
>On Wed 05 Oct 2005 07:41:50p, Joseph Littleshoes wrote in
>rec.food.cooking:
>
>> Alex Rast wrote:
>>
>>> at Wed, 05 Oct 2005 20:59:16 GMT in >,
>>> (Joseph Littleshoes) wrote :
>>>
>>> >OmManiPadmeOmelet wrote:
>>> >
>>>
>>> >I am seriously tempted to make a chocolate rose mixture. I have had
>>> >rose ice cream and liked it and seem to think the rose and chocolate
>>> >would go together.
>>>
>>> They will. Buy Guittard Chucuri for this application which is the
>>> best
>>> chocolate you can possibly pair with rosewater, at least IMHO.
>>>
>>> Need a recipe for rose ice cream, btw? I have one if you want it.
>>
>> I have used rose petals from a person i trusted to be an organic
>> gardener to make a rose flavoured syrup for ice cream, but for that
>> reason i am hesitant to make 'Rose' ice cream. From what i have read
>> about cooking with roses it is very difficult to nearly impossible to
>> get organic, contaminant free, rose petals.
>
>I use natural rosewater from Caswell & Massey or Crabtree & Evelyn.
IME the best rosewater is the "Indo-European" brand - which you can find in
Indian/Middle Eastern specialty grocery stores - like most of its
competitors it comes in 10-oz bottles. (I suppose it says a lot about how
much I like rosewater as a flavouring that I go through multiple 10-oz
bottles per year - enough to have tried all the major brands) However,
different stores typically stock only one brand so if you don't feel like
hunting around remember that the rosewaters sold in these specialty stores
are a good deal cheaper than Caswell & Massey or Crabtree & Evelyn and
taste better too (generally sweeter, without so much of a sharp bite)
Unless you use it as liberally as I do a 10-oz bottle will last a very,
very long time.
--
Alex Rast
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