Ingredients
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3 -4 organically grown roses, petals of
1 egg white
1/4 cup sugar
350 g puff pastry
150 ml Greek yogurt
1 egg yolk
2 -3 tablespoons rose water
2 tablespoons sugar
300 ml whipping cream
Preparation
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Wash and pat dry rose petals, brush them with slightly whipped egg white and coat them in sugar; spread on a sheet of greased paper and let dry completely.
Preheat oven 200\u00b0C.
Roll out puff pastry until very thin, put it in a heart-shaped buttered ovenproof dish (pan) leaving an outer edge of about 2 cm, fold the edge inward.
Prick the bottom with a fork and put the dish in the fridge for 15 minutes.
Blind bake the pie shell in the preheated oven for 12-15 minutes.
Meanwhile whip the yoghurt in a bowl with the egg yolk, rose water and the 2 tbsp sugar.
Whip the cream and slowly fold it in the yoghurt mixture.
Pour the yoghurt mixture in the puff pastry shell and bake at 180\u00b0C for 20 minutes.
Let it cool to room temperature and then chill until completely set.
Decorate with rose petals and serve.
(Variations: you can use flavoured yoghurt such as vanilla or coconut or pineapple...use your fantasy!).
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