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
RHUBARB & ROSE CUSTARD CREAMS WITH CRYSTALLISED PETALS
A creamy individual set pudding pot with pink, sweet fruit and edible flower petals for a pretty finish
Provided by Good Food team
Categories Afternoon tea, Dessert
Time 55m
Number Of Ingredients 10
Steps:
- Place the rhubarb, 50g of the sugar, lemon juice, rose water and 2 tbsp water in a pan. Slowly cook over a gentle heat for 10-15 mins until the rhubarb has broken up. Continue cooking, stirring gently, until you have a thick compote. Add caster sugar to taste, but leave tasting a little sharp. Let cool. Divide compote between 6 ramekins and chill in the fridge.
- In a saucepan, heat the cream and vanilla pod and seeds. Remove from the heat just before boiling point, allow to infuse for 5 mins, then remove the pod.
- In a large bowl, beat the yolks with the remaining sugar until pale and, while still whisking, pour over the hot cream, whisk well, then strain through a sieve into a clean jug. Let cool to room temperature. Heat oven to 140C/120C fan/gas 1.
- Remove ramekins from the fridge and pour the custard over the compote. Put ramekins in a large deep baking tray and pour in enough water to come halfway up the ramekins. Put the tray in the middle of the oven and bake for 30 mins until you can see a slight wobble. Remove ramekins from the tray and chill for at least 2 hrs or preferably overnight.
- For the rose petals, mix the egg white with 3 tbsp water. Using a fine paintbrush, carefully brush the petals with the egg white, then lightly dust with the sugar. Place on baking trays lined with baking parchment and sit somewhere warm, an airing cupboard is ideal. Alternatively, once you have finished cooking, place trays in the warm oven and keep the door ajar. Leave the petals overnight or until they have completely dried out. They will keep well in an airtight jar for a few weeks. Serve the custards scattered with the crystallised petals.
Nutrition Facts : Calories 582 calories, Fat 50 grams fat, SaturatedFat 29 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 27 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.1 milligram of sodium
HOMEMADE CRYSTALLISED FLOWERS - VIOLETS
I love all manner of preserves, and crystallising flowers is a very therapeutic pastime if you have an hour to spare and some suitable flowers in your garden! Crystallised flowers add a touch of elegance to all manner of cakes, large and small. I love to decorate Fairy Cakes with them; they are also stunning on an Easter or Mothering Sunday Simnel Cake as well. Please make sure you take time to read my warning below about toxic flowers, and if in doubt - DO NOT use them PLEASE! Flowers that are suitable for crystallising are: Violets; Nasturtiums; Lavender flowers; Rose petals; Small rosebuds; Small mint leaves; Rosemary flowers and Primrose flowers. In this recipe, I have stipulated violets, these are my favourite flowers to preserve, and as I have so many growing in the garden each spring, I try to make enough to last me through Easter and beyond. They will keep quite happily in an airtight tin, in a cool, dry and dark place, for about 2 months. Oh yes, they look wonderful on trifles and sweet tarts too!
Provided by French Tart
Categories European
Time 2h30m
Yield 30-40 Crystallised Flowers, 4-6 serving(s)
Number Of Ingredients 3
Steps:
- PLEASE NOTE - IMPORTANT INFORMATION.
- Crystallised flowers are for decoration only, and should not be eaten. Research the flower, herb or plant you want to use. Check for any type of toxicity, and possible allergic or other reactions through contact with other foods, implements, skin or inhaling. Your guests may have allergies or medical conditions too.
- Just some of the toxic flowers include foxglove, oleander, daffodil, delphinium and hyacinth. This list is not comprehensive. Organically grown flowers are best, as commercially grown flowers may have pesticide or other chemical residue. Even if something is not meant to be eaten, it is not advised to use non-edible or potentially harmful plants in presentations.
- Choose flowers according to season, availability, occasion, colour scheme or theme.
- Place the clean dry flowers on a breadboard, baking tray or flat surface.
- Beat the egg white to a light foam. Brush the flowers all over with beaten egg white, using a soft pastry brush.
- Sprinkle flowers all over with the caster sugar immediately. The sugar needs to stick to the egg white before it dries.
- Leave for approx one hour or more until fully set. You can also sit the finished flowers on a baking tray lined with ovenproof paper in a warm oven (switched off).
- Once they have dried, they will be hard and brittle; store them carefully in an airtight tin for up to 2 months.
- TIPS:.
- Leave the stalks on small flowers such as violets, it helps you to pick them up and paint the egg white on them.
- Experiment with a few flowers to be sure you have it right, before doing a full batch for a special occasion.
- Use a flour sifter to help coat the flowers with sugar evenly. A tea infuser or tea ball can be filled with caster sugar and used in the same way as a sifter, as long as the mesh is the right size.
- Toothpicks may help to manoeuvre flowers once they are coated, without touching them with your hands, and undoing all your good work.
Nutrition Facts : Calories 4.3, Sodium 13.7, Carbohydrate 0.1, Sugar 0.1, Protein 0.9
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.
HOMEMADE CRYSTALLISED ROSE PETALS
My Mum taught me how to do these when I was about ten years old - I remember helping her pick the roses! I try to have a good store of crystallised rose petals, as they are such an imginative, beautiful and edible decoration for cakes and desserts etc. Make sure your rose petals are free from pesticides and are not traffic polluted either. The more the fragrant the rose, the more fragrant the taste when you eat them! I have given these as gifts before, in an attractive tin and with an attached recipe hanging from the ribbon - unusual and yet edible! They are wonderful as decorations for my Recipe #183505.
Provided by French Tart
Categories Fruit
Time 3h15m
Yield 8-16 serving(s)
Number Of Ingredients 4
Steps:
- Please note, in order to have this recipe posted, I had to put in quantities - they are approximate, depending on how many petals you are crystallising!
- Use a fork to lightly beat the egg white and use the paint brush to ensure all surfaces of the petal is then covered. Use the tweezers to hold the petal.
- Then dust the petal evenly with the sugar, place on the baking parchment/greaseproof paper so they are not touching and leave to dry in a warm room.
- It will take approx 2 hours to dry.
- Store them in an airtight tin, in between greasepoof paper for up to 3-4 months.
- Use the rose petals to decorate cakes, trifles and desserts.
- These make a wonderful gift also!
Nutrition Facts : Calories 98.9, Sodium 7.1, Carbohydrate 25, Sugar 25, Protein 0.5
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- 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.
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