Ispahan Crèmes (Rose scented creams with lychees and raspberries)
Adapted from a recipe by Phillipa Sibley of Bistro Guillame
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300ml cream
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300ml milk
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130g caster sugar
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1 teaspoon rosewater
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3 titanium strength gelatine leaves
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a little pink food colouring
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2x 120g punnets raspberries, cherries or other berries
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Lychees and edible gold leaf
Buyer's tip: edible Gold leaf can be found at specialty cooking stores, some Indian grocery stores and larger art supply stores. Rosewater or Rosewater essence can be found at most supermarkets.
Step 1 - In a small saucepan, place cream, milk and 1/3 cup (75g) of the sugar and roseweater and set to medium heat until sugar has dissolved and the mixture is almost bubbling.
Step 2 - Meanwhile soften the gelatine leaves in some cold water for a few minutes. Remove and squeeze out excess water and add to the cream mixture along with a little pink food colouring to tint it a pale pink. Strain through a fine sieve and cool. Pour into 6 serving glasses and refrigerate. Mine took about 1.5 hours to set.
Step 3 - While it is setting, make a syrup with the remaining 1/4 cup (55g) of sugar and an equal quantity of 1/4 cup of water. Stir to dissolve sugar and then simmer for 2-3 minutes until thickened slightly. Cool syrup. Place 1 punnet of the raspberries with the syrup in a food processor and blend until smooth. Pass through a fine sieve pressing down with the back of a spoon so the seeds are removed and all of the liquid has been extracted. Chill.
Step 4 - Take set creams out of the fridge and place a spoonful of the berry sauce in the centre. Dot with fruit and arrange whole, pitted lychee to one side. Using tweezers and dry hands, add gold leaf to the lychee and serve.