(serves 4)

  • 4 strongly scented organic rosebuds
  • 425 ml cream
  • 450 g green apples, peeled, cut into chunks
  • 100 ml water
  • juice of 1 lemon
  • 150 g caster sugar
  • 5 egg yolks
  • 15 ml Chinese rose tea leaves (at delis)
  • 100 g honey
  • 1 apple, cut into small cubes
  • 20 ml olive oil
  • pinch of thyme
  • 4 mint leaves, chopped

Tear the petals off the rosebuds. Put the petals and cream into a pot and heat to just before boiling. Remove from the heat and let stand for 1 hour. Pour the cream through a sieve and throw away the petals. Meanwhile, boil the apples in the water and lemon juice until soft. Allow to cool and puree until smooth. Add the sugar.

Beat the egg yolks and the cooled cream together. Add the apple purée and pour the mixture into a pot. Heat while stirring continuously. The mixture must thicken like custard. You can add a little pink food colouring if you’re not happy with the colour. Remove from the heat and allow to cool. Follow the instructions of your ice cream machine; alternatively, pour the mixture into a shallow bowl that can fit in your freezer. Put in the freezer and stir every hour to break up the ice crystals.

Combine the rose tea and honey with the apple cubes, olive oil, thyme and mint leaves. Spoon the ice cream into glasses and serve with the apple cube mixture. As extra decoration you can add small rosebuds and white chocolate which you have melted, spread onto wax paper and broken into shards once set.