Watermelon, Strawberries and Rose Cream
Just a quick note on this delicious dessert....
I heard this 'much raved about' dessert from my masseuse/friend.
And of course my first attempt was a total disaster... the dacquoise was too sweet with slight chewy texture.
Besides the disappointment, on the whole... it was really really good.... its the best dessert I have had so far.
Not wanting to face another dacquoise failure... I decided to simplify and used crushed saviordi finger biscuits.
Less stress and less sweet...makes a perfect dessert for our mom on Mothers' Day this Sunday.
To my Mak, sisters, sisters-in law, all Mothers, mothers to-be...
Have a wonderful 'Mothers Day'
Watermelon, Strawberries and Rose-Scented Cream (serve 4)
Ingredients...
4 to 6 thin slices of seedless watermelon
2 tablespoon of rosewater
2 tablespoon almond meal (more if desired)
4-6 strawberries - washed, hulled and cut into quarters
4-6 seedless red grapes - halved
1 tablespoon pistachio - rough;y chopped
optional - dried rose buds
10-12 saviordi fingers - coarsely crushed (may require more if glasses used are bigger than pictured above)
Rose-scented cream
300 ml thickened cream
30 g caster sugar
2 tablespoon rosewater
Preparation stage...
- Whisk cream with sugar until soft peak.
- Add rose water gradually and whisk until stiff peak form.
- Refrigerate for at least 30 minutes.
- Use a round cookie cutter that could fit snugly into a glass, and cut 8 thin watermelon discs.
- Sprinkle rosewater and leave aside for 30 minutes.
- Pat dry.
Ready in a jiffy...
- Prepare 4 glasses.
- Divide half of the crushed saviordi biscuits into 4 glasses.
- Top with rose-scented cream.
- Sprinkle almond meal.
- Top with 1 watermelon disc.
- Divide 1/3 of rose-scented cream into 4 glasses.
- Add crushed biscuits, then watermelon, and finish off with a layer of rose-scented cream.
- Refrigerate for 1-2 hours.
- Sprinkle crushed pistachios, decorate with strawberries, grapes before serving.
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