Looking for a romantic dessert to make for your loved one on Valentine's Day? Try this unusual rose-scented crème brûlée from pastry chef Manuel Ortega at the Napa Valley Grille in Westwood. If the rose bushes in your yard haven't been sprayed and are blooming, just pluck a handful of petals straight off the bush. If not, beg some from a neighbor or ask the flower sellers at your local farmers market.
If a romantic dinner at home is out of the question, consider the Valentine's Day menu at the Napa Valley Grille, which this year includes things like mushroom arancini (risotto fritters), green asparagus soup with prosciutto crostini, and crispy bay scallops with Meyer lemon sabayon. (Napa Valley Grille, 1100 Glendon Avenue, (310) 824-3322)
Rose crème brûlée (makes 4)
- 2 cups heavy cream
- 1/2 cup sugar
- 4 egg yolks plus one whole egg
- 1 cup rose petals, organic and untreated
Preheat the oven to 300 degrees.
Bring cream and rose petals to a low simmer. Remove from heat and let stand 20 minutes.
In a mixer, cream eggs and sugar. Bring cream mixture back to a low simmer. Pouring through a strainer, add the cream, a little at a time, to the egg mixture. Be careful to do this slowly or you'll scramble the eggs. Divide among 4 brûlée dishes (small oven-safe ramekins).
Place the ramekins in a baking dish and pour in enough hot water to come part of the way up the sides. Bake for about 40 minutes or until set. Remove from the oven and cool.
To serve, sprinkle with raw sugar and torch until caramelized (or put under a hot broiler). Let cool and serve.
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