Layered Fruit Platter with Rose Cream
Fresh summer fruits served with a rose-petal cream make this easy-to-prepare summer dessert rather special.
Caution: ensure that the roses have been grown without pesticides or other chemical sprays.Prepare ahead:
The rose petal cream can be made in advance and refrigerated for up to 1 day.
Preparation Time15 min
Preparation Time - Text15 mins
Total Timeunder 15 minutes
OccasionBuffet, Family Get-together, Formal Dinner Party
Equipmentblender, electric mixer
Taste and Texturecreamy, fruity
Type of Dishdessert, fruit
- 1 small pineapple
- Crushed ice
- 1 ripe mango, peeled, pitted, and cut into thick wedges
- 6 oz (175g) strawberries, washed, hulled, and halved
- 1 ripe fig, quartered
- 1 kiwi, peeled and cut into chunks
- 2 passion fruits, halved
- Pale pink rose petals, to serve
- 1 dark red rose
- 2/3 cup half and half
- 1 tbsp sugar
- 2 tsp fresh lemon juice
- 2/3 cup heavy cream
Quarter the pineapple lengthwise through the leaves. Run a sharp knife between the flesh and the skin, being careful to keep the shape of the pineapple intact. Keeping the pineapple flesh in position, cut it vertically into slices, being sure not to cut through the skin.
Place the crushed ice on a platter. Arrange the pineapple on the ice, and surround with the mango, strawberries, fig, kiwi, and passion fruit.
To make the rose cream, remove the red rose petals from the rose, and set aside 3 petals for a garnish. Purèe the remaining petals, half-and-half, and sugar in a blender. Add the lemon juice. Beat the heavy cream with an electric hand mixer or whisk until soft peaks form. Add the rose petal mixture and beat again until soft peaks form again. Transfer to a serving bowl. Add the reserved red petals.
Scatter the pale pink rose petals over the fruit and serve with the rose petal cream.
4. Scatter the pale pink rose petals over the fruit and serve with the rose petal cream.
2008 Dorling Kindersley