Rose Petal and Pistachio Raspberry Custard

Preparation 1. In a large heavy saucepan, bring the milk almost to a boil, then remove from the heat. Remove 1/2 cup of the milk and set aside. Gently mix the rose petals into the warmed milk in the pan and let infuse for 15 to 20 minutes. Strain the milk through cheesecloth or a fine strainer, discarding the petals. 2. Pour the infused milk back into the saucepan, add the sugar and vanilla, and bring to a simmer over medium heat. 3. Whisk the cornstarch into the reserved 1/2 cup milk until there are no lumps. Add the cornstarch mixture to the pan and simmer over low heat, stirring gently with a rubber spatula, for 7 to 10 minutes, or until it is thickened and coats the spatula. Remove from the heat and let cool. 4. Eddy loves the subtle taste of the wild roses in this dish but if you prefer a stronger rose flavor, add the rosewater. Gently fold in the raspberries. Ladle into separate dessert dishes and sprinkle the top with ground pistachios. Cool in the refrigerator. Serve chilled or at room temperature. Reprinted with permission from Foraged Flavor: Finding Fabulous Ingredients in Your Backyard or Farmer's Market by Tama Matsuoka Wong with Eddy Leroux. Copyright © 2012 by Tama Matsuoka Wong with Eddy Leroux. Published by Clarkson Potter, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher TAMA MATSUOKA WONG is the forager for the restaurant Daniel in New York City and enjoys relationships with the Audubon Society and Slow FOod. After more than twenty-five years as a financial services lawyer, she launched Meadows and More to connect experts in the field of meadow restoration, botany, and wildlife with people in the community. EDDY LEROUX is the chef de cuisine at Daniel.

Preparation 1. In a large heavy saucepan, bring the milk almost to a boil, then remove from the heat. Remove 1/2 cup of the milk and set aside. Gently mix the rose petals into the warmed milk in the pan and let infuse for 15 to 20 minutes. Strain the milk through cheesecloth or a fine strainer, discarding the petals. 2. Pour the infused milk back into the saucepan, add the sugar and vanilla, and bring to a simmer over medium heat. 3. Whisk the cornstarch into the reserved 1/2 cup milk until there are no lumps. Add the cornstarch mixture to the pan and simmer over low heat, stirring gently with a rubber spatula, for 7 to 10 minutes, or until it is thickened and coats the spatula. Remove from the heat and let cool. 4. Eddy loves the subtle taste of the wild roses in this dish but if you prefer a stronger rose flavor, add the rosewater. Gently fold in the raspberries. Ladle into separate dessert dishes and sprinkle the top with ground pistachios. Cool in the refrigerator. Serve chilled or at room temperature. Reprinted with permission from Foraged Flavor: Finding Fabulous Ingredients in Your Backyard or Farmer's Market by Tama Matsuoka Wong with Eddy Leroux. Copyright © 2012 by Tama Matsuoka Wong with Eddy Leroux. Published by Clarkson Potter, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher TAMA MATSUOKA WONG is the forager for the restaurant Daniel in New York City and enjoys relationships with the Audubon Society and Slow FOod. After more than twenty-five years as a financial services lawyer, she launched Meadows and More to connect experts in the field of meadow restoration, botany, and wildlife with people in the community. EDDY LEROUX is the chef de cuisine at Daniel.