14 March 2007

A Mouthful of Delight: Rose-Infused Cream

Pink Rose Buds

I had been wanting to make some rose-infused cream for a while, but hadn't had the time on hand to substantialise what was going on in my head. Now that the chance to put on my oven gloves has come, it didn't take me long to finally get out my bottle of dried rose buds.

It didn't occur to me that I was making something that had medicinal benefits to the heart, even though the sales personnel did mention that rose tea would help reduce blood pressure. But all it took was 10 secs in Google (the wonders of the internet!) and I got a list on what good these small little beauties do for you! Though these medicinal properties of roses might not be 100% true, won't the scent of roses in these little tartlets be a lovely surprise and bring a smile onto your face? That, in itself, is a good thing, isn't it?

P.S.: Do excuse the grainy photos. It was really dark today. ^^

Tartlets with Rose-Infused Cream

Rose-Infused Cream (Adapted from La Tartine Gourmande)

375ml milk
8 dried rose buds
50g sugar
3 egg yolks
2 tbsp cornstarch
2 tbsp butter

- Beat sugar, yolks and cornstarch with an electric mixer until thick and light in colour.
- Bring milk and rose buds to a boil in a saucepan over medium heat.
- When milk is boiling, remove from flame and pour through a strainer to remove rose buds.
- Gradually add milk to egg mixture while beating on low speed.
- Transfer the mixture back into the saucepan to cook over low heat.
- Stir constantly until mixture thickens.
- Stir in melted butter and let cool.

- Spoon cooled cream into pre-baked tart shells.
- Garnish with additional rose buds or petals if desired.
- Serve chilled.

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