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This rose cream is an element of our Rose City Waffle.
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We serve it on a fresh Oregon Hood strawberry-topped waffle with a sauce made from local rhubarb.
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It makes a lovely dessert piped or spooned into a martini glass with fresh strawberries or raspberries placed on top.
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Soften the gelatin in the cold water for 5 minutes in a microwave-safe container.
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After 5 minutes, microwave on high for about 11 seconds.
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Check to see if the gelatin is fully dissolved.
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If not, microwave in 2 second bursts, stirring each time, until gelatin is dissolved but not hot.
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Or, you could warm the gelatin in a saucepan over very low heat just to dissolve.
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Set aside.
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Place the cream and sugar into a food processor using the steel blade.
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Turn on and process until cream is softly whipped.
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This should take less than a minute.
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Alternatively, you could whip the cream with a mixer or whisk.
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Add the sour cream, rose water, and the food coloring, if using, to the processor.
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Turn on and immediately begin to pour the prepared gelatin in a steady stream into the food processor.
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Blend for 3 seconds, open the processor lid, scrape the sides and process again for a few seconds more.
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If you have used a mixer, whip in the sour cream, rose water and food coloring, if using, just to blend.
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Pour in the gelatin in a steady stream, whisking constantly.
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Pour this cream into a glass or allow it to set up and scoop or pipe it.
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Serve with fresh strawberries or raspberries.
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This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
