Persian Style Rice Pudding

For Rose Petals:

Preheat oven to 200º F or lowest setting. Line a baking sheet with parchment paper.

In a small bowl, whisk egg whites until light and foamy. Using a pastry brush, brush both sides of the rose petals with egg whites. Sprinkle both sides of the petals with sugar. Place petals on the prepared baking sheet and dry in the oven for 2 to 3 hours. Remove from oven and allow to cool.

For Rice Pudding:

In a 2 quart saucepan, heat sugar, water, gelatin and salt, stirring constantly until the gelatin is completely dissolved, about 1 to 2 minutes. Stir in milk, cooked rice, cinnamon, vanilla, 1 teaspoon orange zest, orange liqueur, rose water, and half of the saffron threads. Place the saucepan in a bowl of iced water, stir frequently, until mixture thickens, about 8 to 10 minutes.

In a chilled bowl, beat cream until stiff. Fold whipped cream into the rice mixture. Crush half of the dried rose petals and gently fold into the rice mixture. Pour mixture into 6 or 8 ungreased molds. Cover and refrigerate for about 3 hours, or until firm.

To unmold dip the molds briefly in warm water and loosen the edges with a knife or small spatula. Invert on a serving plate.

For Raspberry Sauce:

Place all ingredients into a saucepan. Cook over medium heat; mash the raspberries with a spoon until the mixture is soft and just begins to boil. Press through mixture through a fine sieve to remove seeds. Cool.

To Serve: