Rose Snow with Raspberry-Rose Sauce

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.

Yield: 4 to 6 servings

Ingredients

Rose Syrup

• 2 cups fresh rose petals (with no pesticides)
• Granulated sugar

Rose Snow

• 1 envelope unflavored gelatine
• 1/2 cup cold water
• 1 cup Rose Syrup
• Dash of salt
• 2 large egg whites
• Raspberry-Rose Sauce

Raspberry-Rose Sauce

• 1 (10 ounce) package frozen raspberries
• Few drops rose water
• 2 tablespoons Kirsch

Instructions

Rose Syrup

1. 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.
2. Strain through cloth filter into jar.
3. Cover tightly and store in warm place at least 10 days before using.

Rose Snow

1. Soften gelatine in cold water; heat over boiling water to dissolve.
2. Add Rose Syrup and salt; stir to dissolve. Chill until it looks like unbeaten egg whites.
3. Add egg whites and beat until it holds shape. Spoon into dishes and chill.
4. Serve with Raspberry-Rose Sauce.

Raspberry-Rose Sauce

1. Thaw and heat raspberries with rose water and Kirsch.