Crystallized Rose Petals Recipes

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.

HOMEMADE CRYSTALLISED ROSE PETALS

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!

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.

RHUBARB & ROSE CUSTARD CREAMS WITH CRYSTALLISED PETALS

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.