CRYSTALLIZED FLOWERS
Steps:
- In a small bowl, combine the egg whites and water; beat lightly with a fork. Dip a paint brush in the egg whites and gently paint a flower ¿ covering the petals thoroughly but not excessively. While still wet, gently sprinkle the coated petals with the superfine sugar. Put the crystallized flowers on a sheet pan lined with waxed paper to dry for 12 to 24 hours. Use to top cakes and desserts.
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
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.
EBONY'S ROSE PETAL PUDDING
Freda DeKnight introduced many signature dishes to Ebony magazine in the mid-20th century. One was her rose petal pudding, which was beloved by Ebony staffers and readers alike. Although its origin story is unclear, it's likely that Ms. DeKnight, the magazine's food editor and a frequent traveler, created the dessert from her research and willingness to incorporate international flavors into her cooking. This warm pudding provides a sweet taste of one of the most significant culinary periods in the nation. The rose icing is divine, and the aromatic pudding, which resembles bread pudding, is really lovely. The original recipe calls for 1/4 cup of rose water, which will give the pudding a very pronounced floral flavor, so you can choose an amount that is pleasing to you.
Provided by Kayla Stewart
Categories custards and puddings, dessert
Time 2h30m
Yield 6 to 8 servings
Number Of Ingredients 19
Steps:
- Make the pudding: Butter a 7- to 8-cup heatproof pudding mold or other deep baking dish or bowl.
- Meanwhile, combine the bread crumbs, sugar, almonds, baking powder, salt, mace and rose petals in a large bowl or bowl of a stand mixer. Using an electric hand mixer or the paddle attachment of a stand mixer, mix the dry ingredients just to blend, about 10 seconds, then add the butter and beat until well combined, about 1 minute. In a medium bowl, beat the eggs with the milk, lemon juice and rose water. Add to the bread mixture and beat until everything is evenly moistened, about 1 minute.
- Spoon the pudding mixture into the prepared mold; it should come two-thirds up the sides of the mold. Cover tightly with aluminum foil, crimping it around the edges to seal.
- Place the covered mold in a wide pot or Dutch oven large enough to fit it with space around and over it. Add enough water to the pot to meet the middle of the bowl. Bring the water to a boil over medium heat, then cover the pot and reduce the heat to maintain a low simmer. Steam, replenishing with boiling water as needed so there's always enough to reach the middle of the bowl, until a skewer inserted in the center comes out clean, 1 1/2 to 2 hours. Cover tightly with foil again if the pudding needs to continue steaming after you insert the skewer.
- When the pudding is done, uncover the pot and let the pudding cool in the pot for about 5 minutes. Wearing oven mitts or protecting your hands with kitchen towels, grip the mold and transfer it to a heatproof work surface. If the pudding seems stuck to the mold, run a thin knife or spatula around the edges of the mold. Center a serving plate larger than the mold over the mold, then hold both tightly together and flip. The pudding should release onto the plate. If it hasn't, tap the mold a few times, then lift off the mold. Let the pudding cool to warm.
- While the pudding cools slightly, make the icing: In a medium bowl, combine the confectioners' sugar, butter, jelly, mace and rose water. Beat or whisk until smooth, then stir in the milk. If the icing is too thick to pour, add more milk by the tablespoon.
- While the pudding is still warm, coat it with the icing. If you have any icing leftover, serve alongside the pudding. Decorate the pudding using the crystalized rose petals if you'd like. Serve warm.
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
ENGLISH ROSE CAKE
A stunning floral layer cake, flavoured with rosewater and layered up with vanilla cream, raspberry icing and crystallised petals
Provided by Cassie Best
Categories Afternoon tea, Dessert
Time 1h55m
Yield Cuts into 15 slices
Number Of Ingredients 15
Steps:
- Heat oven to 160C/140C fan/gas 3. Grease and line the base and sides of 3 x 20cm round loose-bottomed cake tins with baking parchment. Tip all the ingredients for the cake into a large bowl and beat with an electric whisk until well combined. Divide the mixture between the 3 cake tins and smooth the tops. Bake for 45 mins, swapping the tins halfway through so they cook evenly. Leave to cool for 10 mins in the tins, then remove and transfer to a wire rack to cool completely.
- To make the rose syrup, put the sugar in a pan with 100ml water and heat until the sugar has dissolved. Turn up the heat and bubble for 1-2 mins, then remove from the heat. Add the rose water: start with 1 tsp and taste, as some varieties are much stronger than others - just be careful as the syrup will be really hot. Spoon half the syrup over the 3 sponges and set aside.
- Add 2 tbsp of the syrup to the raspberries and crush them with a fork. Push the raspberries through a sieve into a bowl and discard the seeds. Sift in the icing sugar and mix to a smooth icing. In a second bowl, add another 2 tbsp of the syrup and the vanilla to the cream and whisk until it holds soft peaks. Chill until needed.
- To assemble, place one cake, flat-side up, on a plate or cake stand, and top with half the cream and a third of the remaining raspberries (see tips, below). Sandwich another cake on top and add the remaining cream, another third of the raspberries, then the last cake. Smooth the raspberry icing over the top, letting it drizzle down the sides. To decorate, we used a mixture of rose petal pieces (available from cookshops or online), homemade crystallised rose petals (see step-by-step, above) and the reserved raspberries.
Nutrition Facts : Calories 665 calories, Fat 33 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 84 grams carbohydrates, Sugar 58 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.7 milligram of sodium
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
OLD FASHIONED COCONUT AND ROSE WATER MACAROONS
What can be nicer then inviting friends and family over for an old fashioned afternoon tea. Homemade bread, sandwiches, cakes, biscuits (cookies) and these delightful rose scented coconut macaroons. These are not the same as the little piped, multi-coloured and flavoured macaroons that you find in France; these are rustic and yet elegant little coconut mounds or pyramids, real old fashioned biscuit type cakes. As well as being delicious, these are also easy to make. If you would like to add a little food colouring to make them a pale pink, that would make them look so pretty! BUT, be warned, do add the colouring carefully, many a pale rose coloured biscuit (cookie) has ended up a bright puce colour! Recipe from Francis Bissell.
Provided by French Tart
Categories Drop Cookies
Time 25m
Yield 24-30 Macaroons, 12 serving(s)
Number Of Ingredients 8
Steps:
- Mix the coconut and sugar, add the cream, a little rosewater, a spot of food colouring if using it, and enough egg-white to bind together in a firm paste.
- Use teaspoons or dessertspoons, dipped in water, to shape small oval quenelles, or use a mould to shape them into pyramids. Place them on a baking-sheet, lined with rice paper, and bake in a pre-heated oven at gas mark 3/170 C for 15 to 20 minutes, until they are just set and still pale.
- Remove them from the oven, top each with a piece of crystallised rose petal, and leave to cool on a wire rack.
- Small pieces of glacé cherries can be substituted for the rose petals. When the macaroons are baked you can dip them in a little melted chocolate and leave it to set if you wish too.
Nutrition Facts : Calories 178.9, Fat 5.8, SaturatedFat 5.5, Sodium 68.9, Carbohydrate 31.6, Fiber 2.1, Sugar 28.1, Protein 1.2
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