Rose Petal Poached Peaches
Peel peaches and place in large saucepan. Cover entirely with water, add 3 tablespoons of honey or sugar and a small handful of fragrance rose petals.
Gently simmer for 20 to 30 minutes.
Remove peaches from water (you can reserve the liquid for cocktails and champagne mixers) and chill.
Slice and serve atop panna cotta after it has hardened and set.
Health Benefits of Chocolate (70% or darker)
Chocolate is packed with vitamins and minerals like iron, magnesium, copper, manganese, potassium, phosphorous, zinc, and selenium. (1)
Chocolate may improve blood flow and pressure. Flavanols in dark chocolate can stimulate endothelium (the lining of the arteries) which produces nitric oxide, which sends signals to the arteries, telling them to relax, lowering blood pressure. (4) (5)
Skin health. Dark chocolate can protect against sun-induced sun damage, improves blood flow to the skin and increases skin density and hydration. (8)
Coconut Cream Health Benefits
Good saturated fats and lowers cholesterol (1)
Anti-bacterial and anti-microbial (5)
May improve symptoms of Alzheimer's Disease and has memory boosting properties (6)
Improves sidney and liver function (9)
Increases absorption of Omega-3 fatty acids (18)
Eases pancreatic stress (19)
Balances hormones (23)
350 grams sugar
100 g of petals (pesticide-free)
15 grams pectin (agar-agar)
2 litres water
*2-3 cups strawberries/raspberries (optional)
Cover rose petals with about 2 litres of water, bring to hard boil for around 10-15 minutes.
The water will turn brown. Add the lemon and it will burst back into a deep pink.
Drain to separate liquid from petals (if you prefer a petal-less jam, just reserve liquid, otherwise add a few cups of petals back into the rose water.
Whisk in sugar and pectin until dissolved. Boil for a good 40 minutes to an hour until the mixture reduces and thickens slightly.
Pour rose mixture into sterilised jars. Seal and place top-side-down in refrigerator to cool. Jam must cool entirely to set. If desired consistency is not achieved, simply open the jars, re-sterilize, and boil the liquid longer... it took me three times to get it right.
The history of salted French caramel dates back to the 14th century and is grounded in a story about kings and taxes.
In 1343, King Philip VI of Valois created a national salt tax known as the Gabelle, making salt a luxury that only the rich could afford. As a result, butter became unsalted. However, there were certain "free counties" exempted from this tax, including Brittany, the current salt capital of France.
This salt tax led to one positive outcome: the invention of salted butter caramel, a salty sweet delight, which originated in Brittany, believed to have been invented by legendary chocolatier and caramel-maker, Henri Le Roux. In 1980, salted butter caramel was voted the best candy in France.
Today, you can find caramel candies and lollipops and pots of caramel in shops and grocery stores throughout France.
History of the French Fruit Tart
The French tart is thought to be a product of medieval pie making dating back to the 16th century. This early version was originally made with meat and other savory fillings. By the 18th century, the pie had taken on a sweeter interpretation and was viewed as high-cuisine and favored amongst nobility. These tarts were made with shortcrust pastry shells filled with custard and decorated with fruits.
4 apples, preferably red to give suggestion of rose petals
Gluten free pastry dough
Coconut oil or egg white for glaze
Powdered sugar for dusting
Treat jam making as if you're making caramel. It's about that perfect balance of sugar and temperature. You must let the juice reduce and bubble for just the right length of time so that the liquid begins to thicken. You should be able to see signs of this immediately after you remove the liquid from the stove...
A good test: take a small spoonful of the jam and let it cool for a moment (if you're impatient, stick spoon in freezer). The liquid should already begin to solidify right after cooking. If it does not, return to pan and boil for another minute. Repeat until you achieve that slight jellification.
1 sachet (1 cup) almond meal
1 cup almond milk
2 tablespoons coconut oil
1/4 a cup of Agave or honey
Whisk almond milk, eggs, agave, coconut oil, vanilla extract and then almond meal last.
Pour (clafir!) the batter into a greased pan and add the berries of your choice.
Bake until clafoutis pulls away at sides and turns golden and puffed (around 35-45 minutes)
1 pack of gluten free sugar cookies
1 stick butter
1/2 cup sugar
3 egg yolks
6-7 lime juice
1 cup sweetened condensed milk
zest from 2-3 limes
Mix cookies, room-temperature butter, sugar and vanilla in a food processor and press dough into pie pan (preferably with removable bottom).
Whip egg yolks until thick and pale with an electric mixer. Add the sweetened condensed milk and blend. Add zest and slowly add lime juice and blend (the mixture will thicken) and pour into pie shell. Bake for 10-15 minutes at 350 degrees until the filling sets (you will see tiny bubbles form at top) and make sure not to overcook our filling will separate and curdle.