Strawberries in Rose Crème Anglaise

Step 1

Put half-and-half in a saucepan over medium heat. Bring to just under a simmer, then turn off heat.

Step 2

In a mixing bowl, whisk together sugar, cornstarch and egg yolks. Whisking constantly, slowly drizzle hot half-and-half into the sugar mixture, then pour the mixture back into the saucepan. Cook, whisking, over a very low heat until the mixture coats the back of the spoon, 5 to 10 minutes. (Alternatively, you can do this in a double boiler.) Remove from heat and strain sauce through a fine-mesh sieve. Cool over an ice bath, then stir in rose flower water. Serve immediately, or refrigerate until ready to serve. (Crème anglaise can be made up to 2 days in advance.)

Step 3

To serve, place strawberries in a bowl and sprinkle with confectioners’ sugar, tasting as you go until the berries are your preferred sweetness. If you like, add 2 or 3 drops of the rose flower water to the berries.

Step 4

Pour ½ cup sauce into shallow dessert bowls. Spoon berries over. Garnish with rose petals, if using.