DESSERT RECIPES
Finish off your meal with a sweet Mexican treat! Make sure that you've left room for these recipes.
Dessert Recipes
Rose Petal Ice Cream
From 'Mexico The Cookbook' by Margarita Carrillo Arronte
Ingredients
- 250ml milk
- 250ml double cream
- 150g sugar
- 25g rose petals, plus extra to decorate
- 1-2 drops red food colouring (optional)
- ½-1 tsp rose water (optional)
Recipe
- Out the milk, cream and sugar into a saucepan and cook over a medium heat, stirring continuously until the sugar has dissolved.
- Put the rose petals into a bowl and pour over the hot milk mixture. Let it cool completely.
- Put the rose petal mixture into a blender and process until smooth. Pass through a strainer into a bowl.
- If using, stir in the drops of food colouring and then add the rose water drop by drop to taste.
- Pour the mixture into a freezerproof container and freeze for 1-1½ hours, until semi frozen. Remove from the freezer, transfer the ice cream to a bowl, and beat vigorously to break up the ice crystals. Return to the container and freeze for 1 hour, then beat vigorously as before. Return to the container, cover, and freeze until firm.
- Alternatively, if you have an ice cream maker, freeze the mixture in the maker as normal.
- Remove the ice cream from the freezer and transfer to the fridge 20 minutes before serving to soften, and decorate with rose petals when serving.