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Ring Around the Rose-Petal Fools


A pocketful of sugared rose petals is all you'll need to top these rich strawberry fools.

  • Prep:
  • Total Time:
  • Servings: 12
  • Yield: Makes 3 1/2 cups

Photography: Tara Donne

Source: Martha Stewart Living, May 2011


  • 12 ounces strawberries, halved
  • 1 1/4 cups confectioners' sugar
  • 1 3/4 teaspoons rose water
  • 1 vanilla bean, split and scraped, pod reserved for another use
  • 1 1/4 cups cold heavy cream
  • 1/2 cup creme fraiche


  • 12 edible rose petals
  • 2 large egg whites or pasteurized egg whites, lightly beaten (or powdered egg whites)
  • 1/2 cup superfine sugar


  1. Puree strawberries, 1/2 cup confectioners' sugar, the rose water, and vanilla seeds until mixture is slightly chunky.

  2. Whisk heavy cream, creme fraiche, and remaining 3/4 cup sugar with a mixer on medium-high speed until soft peaks form. Fold in strawberry mixture until just swirled through. Divide among 12 glasses. Refrigerate for at least 1 hour.

  3. Meanwhile, make the sugared rose petals: Pick up each rose petal with tweezers. Lightly brush with egg whites and sprinkle with superfine sugar to coat. Let dry on a wire rack.

  4. Garnish each fool with a rose petal just before serving.

Cook's Notes

Fools can be refrigerated for up to 4 hours. Sugared rose petals can be stored in an airtight container at room temperature for up to 2 days.

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