Title: Rose petal cream with strawberries
 Categories: Floral, Desserts
      Yield: 1 Batch
 
      2 pt Fresh strawberries
      1    Fragrant dark red rose
    2/3 c  Light cream or
           Half-and-half
  1 1/2 tb Confectioners' sugar
           Squeeze of lemon juice
    2/3 c  Heavy cream
 
  Wash, dry and hull the strawberries.  Set aside.  Carefully separate
  the rose petals, remove the white heel from each petal, and wash and
  dry them on paper towels. Chop finely.
  
  In a large bowl, combine the light cream and the confectioners' sugar,
  lemon juice and rose petals.  Mix well and let stand, covered, in the
  refrigerator for at least 1 hour to blend the flavors.  Strain if
  desired. Add the heavy cream and whip lightly.
  
  Layer the strawberries with the rose petal cream in individual bowls.
  
  Yield: 4 to 6 servings.
  
  From Joyce Molyneux of The Carved Angel restaurant in Dartmouth, MA in
  "Cooking with Herbs" by Emelie Tolley and Chris Mead.  New York:
  Clarkson N. Potter, Inc., 1989.  Pg. 186.  Posted by Cathy Harned.