Rose Petal Cream with Strawberries

Greenway House, just a few miles upstream, is set in the midst of beautiful gardens full of old-fashioned roses. When they bloom in June and July their glorious scent fills the air. The roses we use to make this fragrant cream, and other rose petal confections, come from Greenway, by kind permission of Mrs Hicks.

This is the simplest of summery puddings, and one of the most pleasing, served with langues-de-chat or macaroon finger biscuits.


  • 1 fragrant, dark red rose
  • 150 ml/¼ pint single cream
  • 1 tablespoon caster sugar
  • lemon juice
  • 150 ml/¼ pint double cream
  • 450 g/1 lb strawberries


Separate the rose petals. Whizz the rose petals with the single cream, sugar, and a dash of lemon juice in a blender. Mix with the double cream and whisk lightly. Hull the strawberries and halve if large. Layer with the rose petal cream in a single bowl or in individual glasses.