Candied Rose Petal And Chocolate Cookies Food

CANDIED ROSE PETALS

Steps:

• Very carefully pluck the individual edible petals from the rose bloom.
• Gently wash the rose petals, trying not to bruise them. Place the petals on kitchen towels or paper towels and let them be until they're completely dry. You may wish to dab the petals with a clean, dry towel to ensure they're completely dry.
• Place a wire cooling rack on a baking sheet. Crack the egg white into a small bowl and whisk it with a fork. Dump the superfine sugar into a shallow bowl or onto a plate.
• Gently paint a rose petal with the egg white using a new soft bristle paintbrush or instead simply dip the petal in the egg white, turning to coat both sides and allowing any extra to drop off, and then place the petal in the bowl of superfine sugar, turning to coat both sides and sprinkling on extra, if necessary, so the petals are completely coated with sugar.
• Space the candied rose petals apart on a wire cooling rack and leave until dry and hardened.
• Use the candied rose petals the same day as they'll become soft and wet if left too long (even if stored in a sealed container).

CANDIED ROSE PETALS

Steps:

• Combine the water and sugar in a heavy saucepan over medium-high heat. Bring to a low boil and cook until the mixture reaches hard ball stage (250 degrees F on a candy thermometer). Have another large pan of hot water ready. It should be big enough to set the pan of syrup in to keep it warm. Remove the pan from the heat and place in the larger pan. Using tweezers or small tongs, carefully dip the rose petals into the sugar syrup, letting any excess drip off. Then place them on waxed paper. When the petals are almost dry, dip them in fine, granulated sugar (or powdered sugar) and place on a fresh sheet of waxed paper to fully dry. It will take about 24 hours to harden.

CANDIED ROSE PETAL AND CHOCOLATE COOKIES

Steps:

• 1. Preheat the oven to 350°F. Line a cookie sheet with parchment paper. In a large microwave-safe bowl, melt butter, sugar, and brown sugar together in a microwave for 15 to 30 seconds on low power. Let the butter-sugar mixture cool just a bit then blend in the egg and egg yolk. Add the heavy cream and rose spread. Stir until just combined and set aside. Do not overmix.
• 2. In a medium bowl, sift together the flour, baking soda, and salt and carefully fold into the wet mixture. Gently add the chocolate, mixing it well. Freeze the dough just until cold and firm, about 5 minutes.
• 3. Using a 2-ounce ice cream scoop, drop the dough 3 inches apart onto prepared cookie sheet. Bake for 10 to 12 minutes, or until the edges of the cookies begin to brown. Transfer the cookies to a rack to cool.

CANDIED ROSE PETALS

Steps:

• Rinse the rose petals very well and lay them out to dry on paper towels.
• Combine the powdered sugar, meringue powder and water in a mixing bowl.
• Beat on low speed until blended, then beat on high speed 4-5 minutes or until fluffy.
• Brush this mixture on all sides of the dry rose petals and then dust them with the superfine sugar.
• Let stands on wire rack for 24 hours to dry.

CHOCOLATE PUDDING WITH CANDY ROSES

Steps:

• Chocolate pudding:
• Sift the first 5 ingredients into the cold half-and-half, whisk well to homogenize. Begin to heat while stirring constantly to 180 degrees F. Add chocolate and cook, stirring, for 1 full minute. Pass through a strainer and pour directly into dishes already containing the devils food cake pieces, then place plastic wrap directly on surface. Cool immediately in refrigerator.
• Devil's Food Cake:
• Preheat oven to 360 degrees F.
• In a mixing bowl with the whip, whisk the eggs and sugar until it reaches the ribbon stage. Whisk in the vanilla extract and mayonnaise. Add the dry ingredients alternating with the water. Mix only until combined. Do not over mix. Spread onto a quarter size sheet tray which has been sprayed with nonstick spray.
• The cake is ready when it springs back when touched. When cooled, use a circular cookie cutter and cut out circles to place in the bottom of molds. Make the depth of the cake approximately 1/2 the depth of your molds.
• Candied Rose Petals:
• Heat your oven to 200 degrees F.
• Brush petals in egg whites, remove excess white and dredge in granulated sugar. Place petals on a sheet tray and insert into the oven. Turn the oven off and allow them to crisp but not color. Break into pieces reserving the best looking ones for garnish.
• Place fresh whipped cream on top of the devil's food cake covered with chocolate pudding; then garnish with candied rose petals.