Candied Rose Petals Recipes

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.

CRYSTALLIZED ROSE PETALS

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.

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.

CARDAMOM AND ROSE WATER PANNA COTTA WITH CANDIED ROSE PETALS

Steps:

• Heat milk and cream.
• Add in the sugar and gelatin allow to melt.
• Add rosewater and stir.
• Allow to cool and pt into moulds and refrigerate.
• Melt jam on a double boiler add berries and sugar and allow to cool. As berries have been frozen they will break down and make a beautiful sauce. Berries don't need to cook.
• Brush every rose petal with the egg white and sprinkle sugar.
• Allow to sit in a dry place and will become stiff.
• Do not over beat the egg whites as they will become watery.
• On a plate put the pannacota in the center and then spoon out berry compote all over the plate.
• Gently place the frosted petals over the panacotta just before service.
• You can add a contemporary look by serving it in a champagne saucer and using frosted leaves of roses sticking out on the side.

SUGARED ROSE PETALS

Steps:

• Hold petal with tweezers, and brush egg wash over one side. Sprinkle with sugar. Set on baking sheet lined with parchment. Let stand overnight. Store in a single layer, airtight, at room temperature up to 3 months.