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Name: Strawberry And Rosepetal Shortcake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8
Cuisine: American
Ingredients: 3 lg Red Roses from old fashioned; ; vanilla); ; roses, insecticide); 2 ts Lemon juice; 1 Egg White; (lightly beaten); 450 g Plain Flour } Sieved; 290 ml Heavy Cream; 225 g Semolina } Together; 1/2 ts Rose Water; ; ones for garnish); 2 Rose Buds; Caster Sugar in a Fine; 450 g Butter; 675 g Ripe Strawberries; (reserve; 1 tb Icing Sugar; 225 g Caster Sugar; (infused with

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INGREDIENTS

3 lg Red Roses from old fashioned
FILLING
; vanilla)
; roses, insecticide)
2 ts Lemon juice
1 Egg White; (lightly beaten)
SHORTCAKE
450 g Plain Flour } Sieved
GARNISH
290 ml Heavy Cream
225 g Semolina } Together
1/2 ts Rose Water
; ones for garnish)
2 Rose Buds
Caster Sugar in a Fine
450 g Butter
675 g Ripe Strawberries; (reserve
1 tb Icing Sugar
225 g Caster Sugar; (infused with

INSTRUCTIONS

1. Cream butter and sugar until light and fluffy. 2. Gradually work in the flour and semolina. You will have to use your hand to blend in the last bits into a dough. 3. Knead lightly until smooth. 4. Divide into 2 pieces and roll out each piece carefully onto a floured surface. This is a very fragile dough. Using a fluted pastry cutter, cut out 16 circles. 5. Lift onto greased and floured baking sheets and put in refrigerator to rest and chill. 6. Prepare rose cream. Put the lemon juice into a basin. Crush scented rose petals in your hand and drop them into the lemon juice, turning them over gently to keep the colour fresh. Add cream to the whole lot, together with the icing sugar and rose water. Stir all together and leave to infuse for 30 minutes. 7. Bake the shortcakes until tinged golden only. Remove onto cooling trays with a palette knife. They will turn crisp as they cool. 8. Sieve the cream, discarding the petals. Whisk until it is firm. Taste. 9. Spread each shortcake with cream, then sliced strawberries, then top with the second shortcake. Dredge with wonder dust. 10. Garnish with crystallised rose petals and some tiny mint leaves. NOTES : Chef:Tessa Bramley

NOTES

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Strawberry And Rosepetal Shortcake

3 lg Red Roses from old fashioned
 FILLING
 ; vanilla)
 ; roses, insecticide)
2 ts Lemon juice
1 Egg White; (lightly beaten)
 SHORTCAKE
450 g Plain Flour } Sieved
 GARNISH
290 ml Heavy Cream
225 g Semolina } Together
1/2 ts Rose Water
 ; ones for garnish)
2 Rose Buds
 Caster Sugar in a Fine
450 g Butter
675 g Ripe Strawberries; (reserve
1 tb Icing Sugar
225 g Caster Sugar; (infused with

1. Cream butter and sugar until light and fluffy.    2. Gradually work in the flour and semolina. You will have to use your hand  to blend in the last bits into a dough.    3. Knead lightly until smooth.    4. Divide into 2 pieces and roll out each piece carefully onto a floured  surface. This is a very fragile dough. Using a fluted pastry cutter, cut  out 16 circles.    5. Lift onto greased and floured baking sheets and put in refrigerator to  rest and chill.    6. Prepare rose cream. Put the lemon juice into a basin. Crush scented rose  petals in your hand and drop them into the lemon juice, turning them over  gently to keep the colour fresh. Add cream to the whole lot, together with  the icing sugar and rose water. Stir all together and leave to infuse for  30 minutes.    7. Bake the shortcakes until tinged golden only. Remove onto cooling trays  with a palette knife. They will turn crisp as they cool.    8. Sieve the cream, discarding the petals. Whisk until it is firm. Taste.    9. Spread each shortcake with cream, then sliced strawberries, then top  with the second shortcake. Dredge with wonder dust.    10. Garnish with crystallised rose petals and some tiny mint leaves.        NOTES : Chef:Tessa Bramley

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Nutrition

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Serving Size: 1 Serving (283g)
Recipe Makes: 8 servings

Calories: 474
Calories from Fat: 471 (99%)

Amt Per Serving		% DV

	Total Fat 52.4g	70 %
	Saturated Fat 33.1g	165 %
	Monounsaturated Fat 13.8g
	Polyunsanturated Fat 2g
Cholesterol 145.9mg		45 %
Sodium 331mg		11 %
Potassium 30.4mg		1 %
Total Carbohydrate 2.5g		1 %
	Dietary Fiber 0g	0 %
	Sugars, other 2.5g
Protein 0.9g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 474

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