It's the parade of roses today at The Darling Baker's, and it is a theme I can't seem to get enough of. My roses haven't bloomed yet, and I'm gearing up for the moment. I found some lovely roses 
at the market though, to inspire me for the rose festivities. 
A Rosé wine spritzer with rose petal ice cubes, 
seemed to be the perfect way to start the warm, late spring rose celebration. Pasta Roses were next on the menu, 
made earlier in the day and baked without any last minute fuss. Served with a simple green salad, warm crusty bread and butter roses....
it lead into the simplest of desserts. 
Raspberry sorbet with Rose Chantilly Cream and a hidden raspberry treasure at the bottom, was the grand finale. 
It was a rosy day indeed.Rose Chantilly Cream
Per serving you'll need:
1/4 cup heavy cream
3 teaspoons powdered sugar
1/4 teaspoon vanilla
1/2 teaspoon rose water
Whip the cream until soft peaks form. Add in the powdered sugar and whip until just blended. Fold in the vanilla and rose water. More or less rose water may be used according to taste.
Makes 1/2 cup.
Written and photographed by Diane.
Rose Chantilly Cream recipe (pdf)
