The other day I made a raspberry bread pudding for dessert. The piéce de resistance was the cream on top!
I took about a cup of whipping cream and added a tablespoon of runny golden honey and a tablespoon of rosewater. Whipped them all together, until just about set, which made a heavenly delight that sat on top and finally melted into all the nooks of the raspberry bread pudding.
The sharpness of the raspberries complimented the sweet mellow floral cream. This delicately flavoured whip cream would also be best served on fruit, lavender scones, pancakes, crêpes and chocolate cake. This is an absolute must try. - JW
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