I haven’t made a plated dessert in a while, so I took the chance to execute one using this ingredient. This recipe includes a rose water revani cake, a rose water cremeux (which is really just more of a cream to be honest) and a pistachio crumble. I finished both with a sprinkling of citric acid mixed with a little sumac.
A quick note on rose water: Different brands vary in strength and potency. The brand I use—OFLORALE—is very mild, allowing for more generous use without becoming overpowering. If you're using a different brand, start with half the suggested amount, taste, and adjust as needed to avoid an overly strong flavor.
