Pink Rose Princess Dessert

Hello, Viewers!
Last week I wrote about my love for pink roses, so today I'm following up with a Pink Rose Princess Dessert. This spring I made a flower-themed dinner party for my Flower Fairy Friends, and I came up with his dessert - a little upgrading of a great recipe that I've had in my repertoire for a couple of years. It is super-easy to make, yet looks quite impressive – delicious all year round, and of course particularly refreshing in the summer!

Ingredients:

1 bag (1 lb) frozen strawberries (unsweetened, no syrup)

1 egg white (from extra-large eggs)

1/3 cup of sugar

• Heave everything (strawberries straight from the freezer - do not thaw!), into a food processor fitted with the blade, and set it on high speed 
• Go and relax and put your feet up for a while      
• When you are relaxed enough, after 10-12 minutes or so, go back to the kitchen, where you will be greeted by a gorgeous, pink, fluffy mess - inside the processor bowl, if all has gone well!
• Scrape the mess into a mold (more about the mold in a minute!) which has been rinsed out with cold water (but not dried)      
• Place the mold in the freezer and relax some more, or even better – go to bed, and take it out the next day     
• To unmold your strawberry ice, run the mold briefly under running hot water (don’t let the water get to the dessert!), then flip upside-down on your serving platter
• To serve, garnish with pomegranate seeds and, if you wish, some pink tulle – see more about garnish below!       

Serves: 6 rose lovers

More About the Mold

Obviously you can use any mold that you have handy, but if you use a rose-shaped mold like I did, to get the full effect of this dessert, there is one thing to keep in mind: you want to make sure that the strawberry mixture fills up all the nooks and crannies of the mold, so that the shape comes out impeccably. Therefore, as you fill the mold, tap it firmly several times against the counter, so that the mixture sinks into all the crevices of the mold. 

(Image from silikomart.com)

I used a silicone rose mold made by the Italian company Silikomart (which is a treasure trove for all bakers and candy makers), that I bought from amazon. The mold worked perfectly and I warmly recommend it! Besides, it is pleasingly pink. It comes in two sizes - mine is 7” in diameter, and is the perfect size for this recipe, but a bit small for most other things. (The larger size is approximately 9”.)

When I bought the mold I was unaware of the existence of the bigger size, so for this dinner party, when I made a larger batch, I used a regular round cake pan of the same diameter for the remainder of the mixture, froze the molds individually, and then stacked one on top of the other. Not perfect, but it worked!

More About the Garnish

To camouflage the joint between the pieces, I took a couple of yards of pink tulle ribbon (from a craft shop) and wrapped it loosely a few times around the dessert, finishing with a bow. I found that this added considerable glamour to the presentation, almost creating the look of spun sugar, but without the bother. I will certainly use tulle again in the future, even if I buy a bigger mold and will have nothing to hide. As is so often the case, a mishap can lead to a really great discovery!

The pomegranate seeds added a little extra color, flavor and texture – they turned out to be the perfect garnish, particularly since I had some leftovers that I put back in the freezer, where the seeds behaved themselves very well for several days.

I also happened to have an extra fresh rose that I stuck in the center, but that is by no means necessary.

And if you don't have the patience for all this folderol, just pour the strawberry mixture into any old bucket, shove it into the freezer, and then just devour it by the scoop. Works wonderfully well!

Good luck!

Regards from Rosebud!