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Rhubarb & rose custard creams with crystallised petals


Rhubarb & rose custard creams with crystallised petals Recipe

Ingredients:
  • 750g/ 1lb 10oz rhubarb , cut into 5cm/ 2in batons
  • 150g/ 5 oz caster sugar , plus extra to taste
  • juice lemon
  • tsp rose water
  • 500ml/ 18fl oz double cream
  • 1 vanilla pod , split lengthways, seeds scraped out
  • 6 large egg yolks
  • 1 egg white
  • 100g/4oz wild rose petals
  • 140g/ 5oz caster sugar
Directions:
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