Laborie Rosé Strawberry Vanilla and Rose Petal Preserve
AND LABORIE Rosé
Nothing announces spring like the first strawberries of the season! I love the subtle gentle flavour and combined in this recipe with rose petals, rosewater and vanilla makes for a sublime combination. Enjoy the preserve with toasted baguettes and goats cheese for a delectable aperitif or make a splash at breakfast with buttered croissants, camembert and Strawberry and Rose Petal preserve with a Laborie Rosé Spritzer…the possibilities are endless
Makes 4 125 ml jars of preserve
- CHEF MYNHARDT JOUBERT –
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INGREDIENTS:
600 g of fresh strawberries sliced
Loose petals of 20 rose heads (should be washed and free of pesticides)
500 g of sugar
125 ml of rose water
45 ml of vanilla paste
METHOD:
1 – Place the strawberries and rose petals in a large pot and cover with the sugar, pour over the rose water and cook on a low heat until the sugar has turned to liquid.
2 – Turn the heat up to a medium setting and start soft boiling the preserve. Using a sugar thermometer cook the preserve until it reaches 120 degrees celsius.
3 – If you do not have a sugar thermometer just follow the above instructions keeping in mind that: temperatures and cooking conditions vary also with height above sea level and the moisture content in the air so keep on testing the boiling syrup by dropping half a teaspoon on a cold plate and let it run. The quicker the syrup sets and becomes thick the closer you are to the perfect consistency.
Laborie Rosé Strawberry Vanilla and Rose Petal Preserve
AND LABORIE Rosé
Nothing announces spring like the first strawberries of the season! I love the subtle gentle flavour and combined in this recipe with rose petals, rosewater and vanilla makes for a sublime combination. Enjoy the preserve with toasted baguettes and goats cheese for a delectable aperitif or make a splash at breakfast with buttered croissants, camembert and Strawberry and Rose Petal preserve with a Laborie Rosé Spritzer…the possibilities are endless
Makes 4 125 ml jars of preserve
- CHEF MYNHARDT JOUBERT –
______________________________________________
INGREDIENTS:
600 g of fresh strawberries sliced
Loose petals of 20 rose heads (should be washed and free of pesticides)
500 g of sugar
125 ml of rose water
45 ml of vanilla paste
METHOD:
1 – Place the strawberries and rose petals in a large pot and cover with the sugar, pour over the rose water and cook on a low heat until the sugar has turned to liquid.
2 – Turn the heat up to a medium setting and start soft boiling the preserve. Using a sugar thermometer cook the preserve until it reaches 120 degrees celsius.
3 – If you do not have a sugar thermometer just follow the above instructions keeping in mind that: temperatures and cooking conditions vary also with height above sea level and the moisture content in the air so keep on testing the boiling syrup by dropping half a teaspoon on a cold plate and let it run. The quicker the syrup sets and becomes thick the closer you are to the perfect consistency.