Bergamot Fresh Fruit Salad With Scented Pelargonium Leaves Recipes

BERGAMOT FRESH FRUIT SALAD WITH SCENTED PELARGONIUM LEAVES

Steps:

• Syrup: Put the sugar, water, orange juice and bergamot leaves into a pan over a low heat and stir occasionally until the sugar has dissolved, then bring to the boil and boil for 5 minutes or until the syrup has reduced by half.
• Discard the bergamot leaves and then add the blackcurrants and allow to simmer for a further 5 minutes. Remove from the heat and allow to cool.
• When cool, stir in the strawberries and raspberries and put in to a decorative glass dish. Decorate with the bergamot flowers and scented pelargonium leaves. Serve with cream, sorbet or crème fraiche.
• NOTE - RZ will not allow me to add these, scented pelargonium leaves, please use these to decorate the fruit salad!

BERGAMOT RICE SALAD

Steps:

• Simmer rice in a pan of boiling water for 25 - 30 minutes until soft, then drain.
• Place the sliced mushrooms in a frying pan with the olive oil and cook gently for 4 minutes.
• Add the bergamot leaves and olives and mix together.
• Season to taste with salt and freshly ground pepper.
• Add the cooked rice to the mushrooms and other ingredients and toss together.
• Mix in the bergamot petals.

BERRIES WITH GERANIUM CREAM

Steps:

• Heat cream, geranium leaves, and sugar in a metal bowl set over a pot of simmering water, stirring until sugar is dissolved and cream is hot but not boiling, about 5 minutes. Remove from heat and cool slightly, then chill until cold, about 45 minutes.
• Pour cream through a sieve set into a bowl and discard solids.
• Beat together cream cheese and cream in a bowl with an electric mixer until thickened (cream should not hold peaks), about 2 minutes.
• Divide blackberries and blueberries among 6 bowls or parfait glasses and top with cream.