Where the Garden Rests

In a sauce pot on medium to low heat, simmer the milk and the cream.

In a separate bowl, gently whip egg yolks and sugar.

When the milk and cream are to a light simmer, remove from heat and slowlyincorporate into eggs and sugar- avoid curdling.

When mixture is combined, place back into the sauce pot and on on low heat, mix until texture is nape.

Strain, and cool.

Place in freezer container (paco jet canister) and let the mixture freezer overnight. Next day, spin to soft scoopable consistency.

In a double boiler, place all ingredients and cover.

Let steam for 20 minutes.

Strain and reserve liquid

In a sauce pot, combine sugar and 120 ml water. With a candy thermometer, bring temperature to 245 degrees Fahrenheit- once bubbles slow down and color gets to be a pale amber.

Remove from heat.

In a separate bow, combine 120ml water and gelatin powder. Whip until frothy.

Gently pour sugar & water mixture from the stove and whip until stiff peaks.

Add rose, vanilla and fennel.

Pour into a cornstarch lined pan and set aside until mixture cools.

When ready, cut into desired shapes and toss in a mixture of powdered sugar and cornstarch.

In a sauce pot, add sugar and water. Boil on low until bubbles slow down and medium amber color is introduced- do not stir to avoid crystallization.

In a mixing bowl, whip egg whites until soft peaks.

Remove sugar from the stove and in a slow stream, whip into egg whites.

Whip for about 10 minutes until stiff peaks.

Transfer to piping bag and squeeze onto a sill pat or parchment paper.

Spread evenly on pan, sprinkle earl gray loose-leaf tea and set oven to 150 degrees Fahrenheit.

Let dry for 3 hours or until crisp.