Makes 18 small hearts
60 ml (¼ cup) butter, cubed
60 ml (¼ cup) coconut oil
60 ml (¼ cup) cream
80 g white chocolate, chopped
60 g cream cheese
5 ml (1 tsp) rose water
Place the butter, coconut oil, cream and white chocolate in a bowl over a saucepan with simmering water. Stir until everything is melted and well combined. Remove from the heat and set aside to cool.
Ladle the cream cheese into a big mixing bowl and stir using a wooden spoon until smooth. Add the melted butter mixture to the cream cheese and mix until well combined. Stir in the rose water and spoon into heart shaped molds. Place in the freezer for 2-3 hours or until set.
Sprinkle with crushed, dried, rose leaves just before serving.
Serve with Graham Beck Brut Rosé NV or Graham Beck Pinot Noir Rosé Vintage.
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