Rose water crème

Preparation method

1. Place the cream cheese in a cheesecloth and hang to drain for 24 hours.
2. Blend the cream cheese with the rose water and the icing sugar.
3. Beat the whipping cream into stiff peaks.
4. Fold the whipped cream into the cream cheese mixture.
5. Spoon the crème into a piping bag and refrigerate until use.

Serving suggestions

• Perfect in a composition with components of apple, fennel, and puff pastry.
• Delicious in combination with hibiscus, rhubarb, and olive oil.
• Use in a composition with pistachio, tonka bean, and wild strawberries.