This lovely pink dish taught me lot. When I first garnished it, I used lots of strawberries dipped in chocolate and lots of red petals everywhere.
Somehow the raspberry and rosebud got lost. I was thinking too much and trying too hard.
It happens sometimes when we doubt ourselves. It blocks our natural creative flow.
When I realised I had made a mess of my nice cream with too much going on, I removed everything and sat down and started to eat the nice cream by itself.
I chomped all the chocolate-covered strawberries and mushed up the nice cream after a few mouthfuls and then I saw it: perfection in the chaos.
I took another shot and loved it. What was more freeing is that it didn’t matter if anyone else liked it.
That’s the pure feeling of art – the artist must create… and they must do it for themselves.
RASPBERRY AND ROSEBUD NICE CREAM
2 frozen bananas (slice them before you freeze them)
1 cup chilled coconut cream
2 cups cashews, soaked for 4 hours or boiled for 10 minutes
2 tsp vanilla extract
1 cup raspberries
The juice and zest of 1 orange
8-10 dried rosebuds
1 tsp rosewater
Warm the raspberries, rosebuds and orange juice and zest and cook until it is saucy then cool.
Blend all the other ingredients until smooth and ice creamy, then add the raspberry sauce leaving some aside for a topping. Enjoy!