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We are proud to supply local chef and owner of restaurant 1861, near Abergavenny who loves our Welsh Rosewater.
Rosewater was originally the flavouring of choice before vanilla came along, so wherever you see vanilla you can probably use rosewater: cupcakes, puddings or scones or add it to eggy bread (French Toast).
Rosewater brings out the flavour in summer and autumn fruits: strawberries, melon, plums or peaches.
Add rosewater at the last minute to fruit compotes.
Spray into drinks: cocktails, gin & tonic, lemonade, champagne, sparkling and still water.
Add it to meringues, see the recipe below for Denise's Soft-hearted meringues.
Add it to whipped cream to serve with chocolate tart or cake.
It's delicious as part of a rice pudding.
And then there are savoury recipes:
Rosewater goes well with lamb and chicken in biryanis and tangines or simply served in yoghurt with grilled lamb cutlets. We encourage you to surf the net for recipes, every top chef and more seems to use this wonderful ingredient.
4 egg whites
8 oz or 225g sugar
1tsp white distilled vinegar
1 tsp cornflour
1-2 tblspns. Welsh Rosewater
Put the egg whites and half the sugar and the other ingredients in the bowl of an electric whisk. Whisk until stiff peaks form. Add the rest of the sugar and whisk briefly again to incorporate. Spoon or pipe on to baking parchment on a baking tray and place in an oven pre-heated to 120 degrees c/gas mark 2. Cook for 30 minutes then reduce to 110c/gas 1/4 and leave for another 30 minutes or so.