Preparation:
In a food processor or in a bowl with a fork, coarsely puree or crush the berries. If desired, pass the fruit through a wire sieve to remove seeds. Lightly sweeten to taste with granulated sugar. Cover and refrigerate until well chilled.
In a chilled bowl, whip the cream until it begins to thicken. Add the powdered sugar and the rosewater to taste. Continue beating until the cream holds its shape. Using a rubber spatula, gently fold the chilled berries and their juices into the whipped cream.
Spoon the berry mixture into 6 clear bowls, stemmed glasses, or parfait glasses. Garnish with whole berries and rose petals and serve immediately. Or cover loosely and refrigerate for up to several hours; garnish just before serving.
VARIATIONS:
Omit the berries and rose water. Peel and pit about 3 pounds of ripe soft fruit such as apricots, figs, mangoes, nectarines, or peaches. Coarsely puree the pulp, sweeten to taste with sugar and freshly squeezed lemon or lime juice, chill and fold into the whipped cream. Or cook rhubarb or gooseberries until tender then puree, sweeten to taste, chill and fold into the cream.
If the taste of rosewater is too perfumed for you, flavor with berry or orange-flavored liqueur or pure vanilla extract. |
