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Sufi Clouds of Rose

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Sufi Clouds of Rose

There is something so ethereal about a white nebulous dessert garnished with pink roses and crushed green pistachios. This is very easy to put together, and simple enough to eat any night of the week. The egg whites are served raw, so be sure to buy local fresh organic eggs.

½ cup heavy cream
3 T organic cane sugar, divided
2 egg whites
pinch of salt
1 T rose water (good quality, like Floral H20)
1 T rose petal jam (optional)
Organic Rose Petals
¼ crushed pistachios

Whip the cream with 1 tablespoon of sugar until it is thick.
In another bowl, beat the egg whites with a pinch of salt until they start to form soft peaks. Add in the sugar and beat until it holds still peaks.
Fold the whites into the cream softly. Stir in the rose water and rose petal jam (if using).
You have 2 options for serving. Either line a small tray with parchment paper, place circular moulds on top, and then spoon in some of the cloud mixture. Or wrap a little “collar” of parchment paper (cut long enough to go around 1 full time) around a ramekin, so it extends the height of the dessert. Keep it in place with a rubber band, and spoon the cloud mixture into the moulds. Freeze for 2 hours, or until it holds its shape, but is still soft.
Remove the circular molds or parchment paper collars and serve garnished with the crushed pistachios and rose petals.


Oh my Gosh! I love that recipe so much! I hope to try it this weekend! These are all such lovely recipes!

I really like the way you made this. I cannot wait to get into my kitchen and try this one. Your ingredients seem to be not that healthy, but who cares about that in the weekends. I would like to try this with a glass of wine more here

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