Melon, strawberries and rose-scented geranium cream
Serves 4-6
Your support helps us to tell the story
From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.
At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.
The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.
Your support makes all the difference.I have two pots of geraniums in my garden that smell of old-fashioned roses – the scent is in the leaves rather than the flower. I use them to flavour custards, ice-creams and syrups. This variety is called rose attar; hardy and fast-growing, during the winter months it sits happily in my kitchen, its glorious scents lingering in the air.
Always use fruit that is ripe – it is almost not worth eating at all unless in season. Charentais melons from France are the sweetest of all and perfect just now.
For the cream
500ml/17fl oz double cream
10-12 geranium leaves
120g/4oz caster sugar
1 vanilla pod, split in half lengthwise
400g/13oz ripe strawberries
2 tbsp rose water
1 level tbsp icing sugar
The juice of half an orange
1 ripe melon
Place the ingredients for the cream in a saucepan over a very low heat for 10 minutes, stirring every now and then to ensure the sugar has dissolved – the cream will thicken and reduce slightly. Remove from the heat and allow to cool to room temperature before placing in the fridge to chill. You can make this up to 24 hours in advance, but if you do so, make sure the container is well covered so that it does not pick up any flavours from the fridge.
When you want to prepare the dish, hull the strawberries and slice in half, place in a bowl and sprinkle over the rose water, icing sugar and orange juice. Leave to macerate in the fridge for an hour.
Just before serving, slice the melons in half and scoop out the seeds. Slice into eight and remove the skin. Arrange the fruit attractively on a plate and spoon over the cream (having removed the vanilla pods and leaves). Serve at once.
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments