Makes 4 pints
5 1/2 cups water
1 lemon
4 cups fragrant red rose petals, white heels removed, washed
1 packet powdered pectin
5 1/2 cups sugar
1. Heat the water and lemon juice in a saucepan.
2. Add the rose petals; simmer for 10 minutes.
3. Squeeze the juice from the rose pulp. Leave a small amount of pulp in the pan for texture.
4. Simmer the liquid again. Sprinkle in the pectin, stirring.
5. Add the sugar.
6. Boil over the high heat for about 10 minutes, stirring constantly.
7. Pour the jam in hot sterilized jars; seal.
16 ounces chocolate chips
14 ounces sweetened condensed milk
3 tbsp fresh lavender flowers
3 tbsp unsalted butter
1. Grind the chocolate chips finely in a clean coffee grinder, about 2-3 minutes.
2. Melt everything together in a double boiler. Add the butter. Stir until melted.
3. Pour the mixture into a pan lined with wax paper. Cover with the wrap and chill overnight.
4. Cut into 1 inch-square.
1 quart heavy cream
3/4 cup sugar
1 tbs vanilla extract
1 small bunch violets
1. Mix all ingredients.
2. Prepare the violets: remove stems; pound violets in a mortar until macerated; strain through cheese-cloth.
3. Add the violet extract to the first mixture; freeze and mould.