>> Thursday, June 3, 2010
This time the British in my veins has surfaced. My anglophile (and dark, of course) side recently drove me to buy a family recipe collection by Norwegian-descent British writer Roald Dahl. For those who do not know him (?), Roald Dahl is the author of the books in which the movies Charlie and the Chocolate Factory, Matilda, James and the Giant Peach are based, as well as of a lot of other famous works. In short, reading the book I came across an amazing recipe for rose petal sorbet and oh, serendipity! Being that the roses in my garden are in full bloom, I set to work.
The book is beautifully edited, with great photos of Mr. Dahl and his family in the typical English cottage where he lived most of his life. I've always envied those English writers in their English cottages, leading an idyllic English life... dedicated to writing English books in a cute little house, surrounded by lush vegetation, eating tomato soup and kidney pie, and soaking in sherry... Also the photos never show the eternal English rain... In short, these are the consequences of reading too many Agatha Christie novels when I was young and too many Enid Blyton books as a child. And they say that reading is good.
Rose petal sorbet
Yields 6 servings
If roses have a a flavor, this is it, no doubt. Its aroma is instilled in the sorbet. The flavor is intriguing, you wouldn't guess the origin if you weren't told. But once you're told about the key ingredient, then you say: right, it tastes of roses! (And earwigs... but that's my secret ingredient, haha.)