Emma and I are moody.
When feeling under the weather (on the eve of a birthday)…make candy!
Emma wants some …
( See her nose? )
Honestly, I have not gone on a candy-making jag in years. I used no recipe, just tossed ingredients ( about a cup of org. sugar, a bit more than half cube of salted butter, a glob of corn syrup, and a dash of cream) in a small saucepan over a low flame while cold-water testing until it was right. Poored in a buttered pyrex dish over a bed of chopped toasted almonds, then sprinkled more on top. I ate a ton of it, it shook off the blues, and then I felt better.
Oh, and knit something really amazing !!! Anyway, the rest of it is just cozy, dark drizzling dank gorgeous wintery day, while drinking coffee, munching butter toffee and knitting. I will be home in my hermitage for the week just working on forthcoming design. 🙂
This morning a lovely fragrant rose bloomed in the garden, and promptly I cut it off to put it in a vase on the table of the big open room of our house hoping to make the house smell lovely. Now, usually that is fine enough, but being a bit of a striving dessert chef, my tongue could just taste that fresh fragrant blossom. Yes, perhaps in a bath of whole cream, and barely sweetened with some fine crystals of organic sugar. My creative inner cook loves a challenge, and my nose and mouth can be jealous friends.
While this blossom was still opening it’s amazingly fragrant coral pink petals, I got out copper pots & spoons, and began to whistle a tune while a steam bath started to tremor. And this is how I made my rose ice-cream. . .
I broke off only petals of a very fragrant variety of (organically grown) rose flower into bath of full cream ~~ about a cup, in preferably a glass or stainless steel bowl. Heated over simmering water as a double boiler, and when cream was very warm, added about a half cup of sugar (less is more) , stirred and let cool until room temperature. All that lovely rose essence leeches out into the full cream as the fat and the sugar really help the process. After it cooled to room temperature, I strained the petals out of the cream and added a little whole milk, not quite doubling the volume. Into the churn freezer it went.
I must say, it would be perfect if I learned how to sugar preserve rose petals and garnished with them. As the summertime drones on with mercury rising, its a real treat to be enjoying a little taste of rose ice-cream !