Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 quart red rose petals
6 Lavender flower spikes
3 c Water
2 Envelopes Knox gelatin
3 tb Sugar
1/2 pt Whipping cream
1 Square Dark semi sweet chocolate
Few drops of red food color
Wash lavender and rose petals gently and place in pan.
Cover with water and bring to boil. Reduce and simmer
until petals lose color. Remove petals from water and
bring water back to boil. Continue boiling the water
until reduced to 1 1/2 c of liquid. Add sugar and
gelatin; stir to dissolve. Remove from heat and let
stand until cooled to room temperature. Beat whipping
cream until stiff and add to rose water. Mix well
adding a few drops of food coloring, if you wish .
Pour into jello mold or individual cups. Refrigerate
until set. Melt chocolate in double boiler. Unmold
mousse and decorate by dribbling chocolate lightly
over top or with chocolate leaves and rose petals.
Source: Herb Quarterly # 42; shared by Emilie Boyd
