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 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
RHUBARB CUSTARDS
This dessert couldn't be simpler. Unlike many custards, it doesn't require a hot-water bath. Shallow gratin dishes, shown here, allow the rhubarb to spread out and cook evenly. You can also use 4-inch ramekins (2 inches deep). Simply give the rhubarb a stir halfway through step 1.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 1h30m
Yield Makes 6
Number Of Ingredients 8
Steps:
- Heat oven to 350. Butter six 5 1/2-inch gratin dishes (1 inch deep), and dust with sugar; arrange on a rimmed baking sheet. Toss rhubarb with 1/4 cup sugar, and divide among dishes. Cover each first with parchment and then with foil, and bake until rhubarb is just beginning to release liquid and soften, about 30 minutes. Leave oven on.
- Puree milk, cream, flour, eggs and yolk, remaining 1/2 cup sugar, and 1/2 teaspoon salt in a blender until smooth. Divide mixture evenly among dishes. Bake, uncovered, until just set, 22 to 24 minutes. Let cool for 20 minutes.
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.
ROSE PETAL AND PISTACHIO RASPBERRY CUSTARD
Eddy was inspired by his Afghan mother-in-law's recipe for _firni_, traditionally a special-occasion milk pudding with pistachios and cardamom. The subtle rose flavors blend well in this only slightly sweet simple custard with green, red, and white colors. It can be made a day ahead and served at room temperature or slightly chilled.
Provided by Tama Matsuoka Wong
Yield Serves 6
Number Of Ingredients 8
Steps:
- 1. In a large heavy saucepan, bring the milk almost to a boil, then remove from the heat. Remove 1/2 cup of the milk and set aside. Gently mix the rose petals into the warmed milk in the pan and let infuse for 15 to 20 minutes. Strain the milk through cheesecloth or a fine strainer, discarding the petals.
- 2. Pour the infused milk back into the saucepan, add the sugar and vanilla, and bring to a simmer over medium heat.
- 3. Whisk the cornstarch into the reserved 1/2 cup milk until there are no lumps. Add the cornstarch mixture to the pan and simmer over low heat, stirring gently with a rubber spatula, for 7 to 10 minutes, or until it is thickened and coats the spatula. Remove from the heat and let cool.
- 4. Eddy loves the subtle taste of the wild roses in this dish but if you prefer a stronger rose flavor, add the rosewater. Gently fold in the raspberries. Ladle into separate dessert dishes and sprinkle the top with ground pistachios. Cool in the refrigerator. Serve chilled or at room temperature.
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