Preparation time: 10 minutes
Cooking time: 15 minutes
Cost: Very reasonable
Difficulty: Very easy

Mélanie Gagnon, chef of the year of Quebec's Eastern Townships in 2002, is a ball of energy. In her kitchen at the Auberge Ste. Catherine in Hatley, she loves working with rose products. During the grape harvest, she makes a Brazilian-style rose-flavored bread (pao de queijo) filled with salmon, pears and cheese. Try the exotic flavors of her rose-scented goat cheese crisp with two olives. And if you happen by during Brome Lake duck season, there will be duck with roses waiting for you!

1. If necessary, wash the mushrooms in water with a touch of vinegar. Dry well in a clean cloth. Dice finely.
2. Heat the oil in a skillet and sauté the garlic, shallots and mushrooms with the herbs, salt and pepper for about 8 minutes over medium heat.
3. Soak the gelatin in the sparkling apple juice.
4. Pour the cream into a saucepan with the sparkling apple juice and gelatin, rose syrup and cheese; simmer gently and reduce by at least half. Season to taste.
5. Place the mushrooms in a rectangular pan. Pour the cream mixture over top and refrigerate overnight.
6. Unmold just before serving; slice and serve with pear chutney.