Rating: 3.73 stars
11 Ratings
  • 5 star values: 3
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1
  • 11 Ratings

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

Martha Stewart Living, May 2011

Gallery

Credit: Tara Donne

Recipe Summary

prep:
20 mins
total:
1 hr 20 mins
Servings:
12
Yield:
Makes 3 1/2 cups
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Ingredients

Ingredient Checklist
FOR THE SUGARED ROSE PETALS

Directions

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

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  • 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.

  • 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.

  • 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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Reviews

11 Ratings
  • 5 star values: 3
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1