As spring arrives, so does my craving for spring herbs and...
As spring arrives, so does my craving for spring herbs and floral flavors. For every spring issue of Chickpea we’ve put out so far, I can’t help but include a ton of floral ingredients - last year it was loads of amazing floral cookies and this year it’s in the many wedding/dating/marriage-related articles our contributors put together.
For the wedding planning photoshoot, I used this rose cheesecake to play as a part of the bride & groom’s table, because this is exactly what I’d want to eat all day on my own honeymoon. (To be eaten with champagne, surrounded by fresh flowers of course.)
The cheesecake, from the talented Daria Sulima, is super creamy and lightly sweet, and has the most wonderful flavor and smell. It’s a showstopper of a dessert, too, and doesn’t need any baking, to top it all off. Try this if you’re looking to make an impressive dessert without a ton of work, and if you love floral flavors.
