CANDIED ROSE PETALS
Here's how to make candied rose petals-and the technique couldn't be easier. It's essentially just sugared rose petals and requires only egg white, sugar, and a little patience.
Provided by Kylee Newton
Categories Dessert
Time 1h15m
Number Of Ingredients 3
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).
Nutrition Facts : ServingSize 1 portion, Calories 11 kcal, Carbohydrate 3 g, Protein 1 g, Fat 1 g, Sodium 2 mg, Sugar 3 g
CANDIED ROSE PETAL AND CHOCOLATE COOKIES
Provided by Vikas Khanna
Categories Cookies Chocolate Dessert Bake Valentine's Day Mother's Day Wedding Shower Engagement Party Party Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 2 dozen cookies
Number Of Ingredients 11
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
These sugary rose petals make beautiful decorations for cakes and other baked goods.
Time P1DT30m
Yield 1
Number Of Ingredients 4
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.
PERSIAN LOVE CAKE
This not-overly sweet chiffon cake filled with rose-scented whipped cream is inspired by the aromatics found in Persian, Turkish, and Indian confections. Cardamom seeds have more flavor than the ground powder and are like little explosions of spice in the cake. From Bon Appetit, June 2005. I would recommend baking it in one 8 x 3 inch cake pan (for approximately 40 minutes) and slicing into three layers. You can also use more filling between the layers (1 1/2 to 2 cups), otherwise there will be a lot leftover. Preparation time does not include candied rose petal drying.
Provided by BeccaB3c
Categories Dessert
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- For candied rose petals: Whisk egg whites in small bowl until foamy.
- Using pastry brush, brush rose petals on both sides with egg whites; sprinkle on both sides with sugar.
- Dry on nonstick rack at least 6 hours or overnight.
- For cake: Preheat oven to 325 degrees.
- Butter two 8-inch-diameter cake pans with 1 1/2-inch-high sides.
- Line pan bottoms with parchment paper; butter parchment.
- Sift flour, 7 tablespoons baker's sugar, baking powder, and salt into large bowl. Whisk yolks and next 4 ingredients in small bowl until smooth.
- Add yolk mixture to dry ingredients; whisk until smooth.
- Beat egg whites in medium bowl until soft peaks form.
- Gradually add 7 tablespoons baker's sugar; beat until whites resemble thick marshmallow fluff.
- Fold whites into batter in 3 additions. Divide batter between prepared pans.
- Bake until cakes are golden and tester inserted into center comes out clean, about 25 minutes.
- Cool in pans on racks 15 minutes.
- Turn out onto racks, peel off parchment, and cool completely (Can be prepared 1 day ahead- Wrap and store at room temperature.).
- For frosting: Combine 1/2 cup cream and saffron in small saucepan- Bring to simmer. Remove from heat; let steep 20 minutes.
- Chill until cold.
- Beat remaining 2 cups cream, powdered sugar, and rose water in large bowl until soft peaks form; strain in saffron cream- Beat until peaks form.
- Place 1 cake layer, flat side up, on platter. Spread 1 cup frosting over.
- Top with second cake layer, flat side down. Spread remaining frosting over top and sides of cake.
- Chill at least 1 hour and up to 6 hours. Garnish cake with rose petals and pistachios.
Nutrition Facts : Calories 597.8, Fat 37.3, SaturatedFat 18.3, Cholesterol 181.2, Sodium 191.7, Carbohydrate 61.6, Fiber 0.8, Sugar 44.8, Protein 6.7
CANDIED ROSE PETALS
These rose petals are simply beautiful when used to decorate desserts. Recipe from Southern Living.
Provided by Dreamgoddess
Categories Brunch
Time 30m
Yield 18 rose petals
Number Of Ingredients 5
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.
Nutrition Facts : Calories 47.4, Sodium 0.1, Carbohydrate 12.2, Sugar 12.1
CHOCOLATE PUDDING WITH CANDY ROSES
Provided by Food Network
Categories dessert
Time 1h45m
Yield 3 to 5 servings
Number Of Ingredients 21
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.
CRYSTALLIZED ROSE PETALS
This recipe for crystallized rose petals is from pastry chef Johnny Iuzzini's "Dessert FourPlay" and is used to make Chocolate-Beet Cakes with Candied Beets and Rose Petals.
Provided by Martha Stewart
Categories Food & Cooking
Yield Makes 6
Number Of Ingredients 3
Steps:
- Dip rose petals in simple syrup. Let excess drip off and transfer to a paper-towel-lined plate. Lightly dust rose petals with sugar to coat. Transfer rose petals to a baking sheet lined with a nonstick baking mat or parchment paper. Transfer baking sheet to a cold oven and let dry overnight. Rose petals may be kept in an airtight container for up to 1 week.
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THE OLD FASHIONED WAY: SUGARED ROSE PETALS & ROSE SUGAR
From toriavey.com
4/5 (2)Total Time 15 minsCategory DessertCalories 15 per serving
- Make sure your rose petals are organic (pesticide free). Remove the bottom white tip of each rose petal and discard; the tips have a bitter flavor. Assemble your supplies.
- Make sure your rose petals are organic (pesticide free). Remove the bottom white tip of each rose petal and discard. Sprinkle sugar on the bottom of the jar and sprinkle a layer of rose petals over it. Layer more sugar and rose petals until the jar is filled. Store in a cool, dark place (such as your pantry or cupboard or "close roome") for several weeks. When you open up the jar you’ll be met with a rosy perfume. You can remove the petals before using.Use your Rose Sugar to flavor pastries, cookies, and confections or sprinkled over their tops. Stir the rose-infused sugar into tea, lemonade, or anything you’d like to give a slight rosy flavor. It’s particularly nice sprinkled on top of scones and shortbread.
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- Choose the rose petals for color and beauty, and make sure they are completely dry. Beat the egg white in a small bowl just to blend. Brush each petal with egg white on both sides and dip it lightly in the sugar. Put the petals on wire racks and let dry in a cool, dry place for 2-3 hours or overnight.
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- Make sure your fresh flowers are clean and fully dry. Set a wire cooling rack atop a sheet of wax paper or parchment, and put the egg white and sugar in separate bowls. You will also need a clean watercolor brush. (I prefer a 5/8" flat brush.)
- Working one flower at a time, use the paintbrush to fully coat each flower or petal in a light coating of egg white. Make sure everything is covered. PRO TIP: If you don't mind getting your hands a little sticky, some people prefer to coat the flowers using their fingers. Just try to keep one hand dry for the sugar.
- Generously sprinkle each flower front and back with sugar. Set to dry on the wire rack. Repeat with the remaining flowers.
- Let the flowers rest for at least 8 hours, preferably overnight, on the countertop to dry, uncovered. TIP: Fully-dried candied flowers can remain stored in a dry, airtight container for a few months.
10 BRILLIANT USES FOR ROSE PETALS (& 7 WAYS TO EAT THEM)
From ruralsprout.com
- Rose Petal Honey. Infused honey is a spectacular item to add to your natural medicine cabinet, whether it be infused with garlic or walnuts. Not only does rose honey taste amazing, it looks beautiful and can help your body fight off a sore throat.
- Rose Petal Tea. In our home, there’s always a pot of herbal tea sitting around. Some days it’s nettle, other days call for horsetail and raspberry stems.
- Floral Rosewater. It’s simple enough to buy rosewater from the store, for adding to unique dishes from far off cuisines. Rosewater is also great for making your own skincare products, and it can be used in numerous summer cocktails.
- Rose Petal Vinegar. Just as the temperatures start to rise and the days begin to lengthen, we’re always off on a foraging tour of our backyard to make a spring herbal infused vinegar with dandelions, alfalfa, stinging nettles and plantain.
- Soothing Rose Petal Oil. If you’re after the benefits of all-natural DIY beauty products, it’s definitely worth learning how to make your own rose oil.
- Rose Soap. Soapmaking is an excellent – and very practical – skill to have. After all, we should all be washing our hands several times a day, as necessary.
- Rose Petal Salve. Now, that you have an idea of how to make rose petal infused oil, you can try it out by making a healing salve. You’ll also need rosehip seed oil, which is known for its anti-aging and skin healing benefits.
- Rose Potpourri. If you aren’t so keen on using air fresheners in your home, due to allergies or concerns over air quality, it’s safe to say homemade potpourri is an excellent aromatic alternative.
- Rose Bath Bombs. Every once in a while, you need a calming bath to wash away the stress of the day. There’s no better way to do this, than with the fragrant aroma of roses.
- Rose Petals and Epsom Salt Bath Soak. If you don’t have all the ingredients or bath bomb molds for making the above suggestion, the next best thing is to combine soothing rose petals with relaxing Epsom salt.
8 ROMANTIC ROSE PETAL DESSERTS YOU REALLY WILL SWOON OVER ...
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- Blackberry Rosewater Ice Cream. Get out your ice cream maker for this luscious Blackberry Rosewater Ice Cream recipe. Did you know blackberries and roses come from the same botanical family?
- Chocolate and Roses Truffle Spoons. This Chocolate and Roses Truffle Spoons recipe is easy because you make the candies directly on spoons -- the better to place them directly into you lover's mouth!
- Rosewater Pavlova. Pavlova is an airy, meringue-like dessert that's surprisingly easy to make. This Rosewater Pavlova recipe comes from Amber Rose, who has done food styling for Gwyneth Paltrow's web magazine Goop.
- Persian Love Cake. Roses are all over Persian cuisine, often in savory dishes. But this Persian Love Cake recipe takes the flavor to the sweet side. The seductive cardamom-flavored cake is covered and filled with a creamy, rose-scented frosting.
- Candied Rose Petals. You could buy candied rose petals from a specialty food or baking supplies store -- or you could make your own using this Candied Rose Petals recipe.
- The Esteé Cookie. Estee Lauder teamed up with Momofuku Milk Bar pastry chef Christina Tosi to create a cookie based on the Bulgarian rose notes in the line's signature scent, Private Collection.
- Salted Rose Honey Pie. This honey-flavored custard pie gets a magical twist with rosewater and a sprinkling of salt. Get the Salted Rose and Honey Pie recipe at Adventures in Cooking.
- Rose-Infused Sugar. This simple recipe will give you rose-scented sugar for tea, to sprinkle over toast, or to use any other way you can think of. Just mix about 1 cup of sugar with 2 or 3 tablespoons of dried rose petals or rosebuds (make sure they are pesticide-free, culinary roses).
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