Perhaps you’ve heard and if you didn’t, now is the time! The big news from Rosey’s mark in the beginning of summer is our new collection of sugar-free rose jam including 3 floral-fruity tastes created to enchant all healthy food lovers. The process of creation of the new jam recipes was long and not easy but marked with success: natural products of new generation where we don’t use sugar or conventional sweeteners but play with the natural sweetness of apples by using apple juice instead of sugar. Taste is lighter and more fresh and the body is not too jellied and not too liquid. That would be our own product description. And because we have invested all our will and knowledge in the creation of the products, we have bravely decided to push it further by putting them on test with the experts – the food bloggers! We have already shared the results we got with Sophie from Foodie Boulevard and Tanya from My delicious hobby with Passion and Love. Today it’s time for big action with Bulgarian top food blogger Joana Petrova.
We present you Joana – a top Bulgarian blogger with her culinary blog called “Culinary – in the kitchen with Joana”. We have huge respect for Joana’s culinary experience and the only thing that gave us courage to contact her about the product tests was the fact that we already met her in person 3 years ago, during an event of Slow Food Bulgaria where we were in charge of dessert and she actually liked our crumble with roses. In the end, Joana met our expectations of the maximum.We were impressed by her methodology and of her deep product analysis covered with serious amount of practice and proposals on how to use the rose jam in kitchen. We even started making a schedule for our own home kitchen so that we can test all her ideas and recommendations, including Chocolate tart with mascarpone, roses and strawberries and the really simple but tempting brie and semi-soft cheese mix on hardtack topped with rose jam, nuts and dried cranberries which goes perfectly with a glass of good rose wine in a hot summer evening, says Joana.
Raspberry honey ice cream with rose jam topping
Joana prepares the ice cream with even parts honey and powdered sugar which will balance the fruit acidity of raspberries and will make their aroma more evident. If you don’t want to use sugar you can add more honey or combine honey with agave syrup. Equally good ice cream will come out, just make sure you add sweetness according to your own taste. To the ice cream Joana adds a little bit of alcohol, it this case arak – strong alcoholic drink in the anis drinks family coming from the East. The alcohol in the ice cream mix will prevent formation of crystals and will help a smooth creamy texture. If you don’t have arak in hand use cherry liquer or simply vodka. If you don’t want to use alcohol at all, juts skip it but stir from time to time the ice cream mix while in freezer.
Ingredients for 1 kg
- 400 g raspberries
- 20 ml arak
- 200 g mascarpone
- 80 g liquid honey
- 80 g powdered sugar
- 1 vanilla bean
- 250 ml cream 35%, cooled
- rose jam by Rosey’s mark
- baked no-salt pistachio, chopped
Put raspberries and arak in blender and blend well. Pass through a strainer with the help of spoon in order to remove raspberry small seeds. Leave the puree aside. In a bowl mix the mascarpone, the sugar and the honey, together with the vanilla seeds. Stir with a mixer till you get smooth cream. Add the raspberry puree. Use the mixer for the cream till it gets creamy. Add it to the raspberry mascarpone mix. Stir everything well and put in convenient box in order to freeze. Leave in freezer. Take out of the freezer 10 minutes before serving the ice cream. Make nice portions in glasses or in small bowls and garnish with rose jam and pistachio.