Wednesday, May 1, 2013

Strawberry Rose & Coconut Whip Crepe



I couldn't resist the bite!
























Strawberry Rose & Coconut Whip Crepe

Just when I thought I was done with crepes I was wrong.  Since I had plenty of cooked crepes in the fridge, I thought it’d be a good opportunity to try a rose topping that I’ve been daydreaming about for some time. As it turned out it was quite wonderful a unique taste I hadn’t had before, so here’s hoping you’ll add this fun topping to your recipe list.

Lately, I’ve been researching the use of rose water and found it compliments many savory and sweet dishes and many ingredients work well with it, I’ve made a long list of combinations to try and the strawberry and coconut was on that list and a fantastic combination it was. Rose water is quite popular in the Middle East and Asia and I’m surprised I haven’t seen it’s use when dining out, or maybe I haven’t visited the right places. As a child I had pure rose oil from Rose Valley which is located south of the Balkan Mountains in Bulgaria, the oil was stored in a beautiful wooden bottle and was brought to me by family friends. I haven’t smelled rose oil since I was a child and purchasing the water last week brought back that memory.

Rose water is strong so use it sparingly and only purchase ones that can be used in food, it will say so on the bottle.

You can purchase this online, but I found mine accidentally at a Lebanon organic fragrance store in Brooklyn, which happened to be the brand I wanted to purchase from Amazon.

Strawberry Rose Sauce
Makes ¾ cup
Ingredients
10 oz strawberry
½ tsp rose water
1 tbsp maple syrup
½ tsp vanilla extract
½ tsp arrowroot with 1 tsp water

Instructions
1. Add the strawberries, maple syrup, extract and ¼ tsp of the rose water to blender and puree until soupy.

2. Mix the arrowroot and water in small bowl and set aside.

3. Transfer the strawberries to a small or medium pan and simmer on low heat for 10 minutes stirring continuously. After 6 minutes add the remainder ¼ tsp rose water and the arrowroot and stir for remainder 4 minutes. The strawberries should look like a semi thick sauce. Remove from the heat and transfer to a small bowl.

Note:  the reason I didn’t add all the rose water to blender was because even though the ¼ tsp used during blending was the perfect amount, I found during cooking that it lost a little of its’ strength, so I added another ¼ tsp during cooking time, but you be the judge and trust your taste buds.

Coconut Whip
Ingredients
1 can full fat coconut milk kept in fridge overnight
1 tbsp maple syrup
½ tsp vanilla extract

Instructions
1. Place a stainless steel dish or other in the freezer to chill for 15 minutes

2. Open the can of coconut milk and scoop out only the thick solid part of the coconut, underneath the solid will be left over liquid – do not use this but save it for something else such as a smoothie. Transfer the thick coconut to the chilled bowl, add the maple syrup and extract and using a hand held mixer with a single whisk attachment, blend on high until peaks form. When done place in the fridge until ready to use.

Plating
Fold crepe, add the sauce, and top with coconut whip and fresh strawberries.


3 comments :

  1. This sounds and looks amazing!!

    ReplyDelete
  2. wow! all i can think to write is YUM!!!!

    and i love the new header ♥ ♥ ♥ ♥

    ReplyDelete

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