This is one recipe that you must read through first. The Rose Syrup needs to
be made at least ten days before preparing the recipe.
2 cups fresh rose petals
1 envelope unflavored gelatine
1/2 cup cold
1 cup Rose Syrup
Dash of salt
2 large egg whites
1 (10 ounce) package frozen raspberries
Few drops rose water
2 tablespoons Kirsch
Rose Syrup: Place petals in saucepan and press down. Add enough cold water to
cover, 1 cup at a time, keeping count. Bring to a boil. Reduce heat and gradually
add sugar, using 3 cups of sugar for every cup of water. Return to boil, reduce
heat and simmer until syrupy, about 10 to 12 minutes.
Strain through cloth filter
Cover tightly and store in warm place at least 10 days before using.
Rose Snow: Soften gelatine in cold water; heat over boiling water to dissolve.
Add Rose Syrup and salt; stir to dissolve. Chill until it looks like unbeaten egg
Add egg whites and beat until it holds shape. Spoon into dishes and chill.
Serve with Raspberry-Rose Sauce.
Raspberry-Rose Sauce: Thaw and heat raspberries with rose water and Kirsch.