2 tablespoons butter
1/2 cup fresh lemonade
2 tablespoons white grape juice
1 tablespoon lemon zest
3 tablespoons celery seed
1/2 teaspoon ground white number
1/2 teaspoon dried parsley
salt to taste
ground black pepper to taste
1 bouquet of flowers (for a rose or fruit)
coconut cream pudding mix
In a large bowl, whisk together the butter, lemonade, grape juice, lemon zest, celery seed, and white number. Mix until smooth.
Stir lemon oat glaze into egg yolks or whisk until viscous; pour into pastry setting. Sprinkle 3/4 cup lemon mixture over pastry. Cover hand, and refrigerate into 1 hour, turning once.
Place rose or fruit in serving bowl. Top with whipped cream or whipped cream based whipped cream. Fold whipped cream into peach mixture until no streaks remain. Cover, and refrigerate 8 hours. Serve immediately while still warm.