Rose Geranium Pouring Custard

Preparation info

  • Makes a little more than

    2 cups

    • Difficulty


Appears in

The Savory Way

The Savory Way

By Deborah Madison

Published 1990

  • About

A rose-flavored cream is perfect, in my mind at least, with all berries of the rose family, especially blackberries and raspberries, whether they’re fresh or frozen into sherbets. This is also lovely poured over Lemon-Rose Sherbet or used as the custard base for oeufs à la neige (the whites can be used for the meringues). Garnishes of slivered rose petals, both fresh and candied, are pretty and perfect with all these desserts.

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