Ring Around The Rose Petal Fools Recipes

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RING AROUND THE ROSE-PETAL FOOLS



Ring Around the Rose-Petal Fools image

A pocketful of sugared rose petals is all you'll need to top these rich strawberry fools.

Provided by Martha Stewart

Categories     Breakfast & Brunch Recipes

Time 1h20m

Yield Makes 3 1/2 cups

Number Of Ingredients 9

12 ounces strawberries, halved
1 1/4 cups confectioners' sugar
1 3/4 teaspoons rose water
1 vanilla bean, split and scraped, pod reserved for another use
1 1/4 cups cold heavy cream
1/2 cup creme fraiche
12 edible rose petals
2 large egg whites or pasteurized egg whites, lightly beaten (or powdered egg whites)
1/2 cup superfine sugar

Steps:

  • Puree strawberries, 1/2 cup confectioners' sugar, the rose water, and vanilla seeds until mixture is slightly chunky.
  • Whisk heavy cream, creme fraiche, and remaining 3/4 cup sugar with a mixer on medium-high speed until soft peaks form. Fold in strawberry mixture until just swirled through. Divide among 12 glasses. Refrigerate for at least 1 hour.
  • Meanwhile, make the sugared rose petals: Pick up each rose petal with tweezers. Lightly brush with egg whites and sprinkle with superfine sugar to coat. Let dry on a wire rack.
  • Garnish each fool with a rose petal just before serving.

ROSE-AND-GINGER CUPCAKES



Rose-and-Ginger Cupcakes image

With their sugar-brushed flower petals and fragrant, rose-flavored glaze, these delicate cupcakes are pretty in pink. On the inside, jewels of candied ginger are hidden in a zesty ginger cake that's just sweet enough to make you, well, blush.

Provided by Martha Stewart

Categories     Cupcake Recipes

Yield Makes 24 cupcakes

Number Of Ingredients 16

3/4 cup all-purpose flour
3/4 cup cake flour
1 tablespoon ground ginger
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1 1/4 cups granulated sugar
3 large eggs
3/4 cup milk
2 tablespoons candied ginger, chopped
1/2 cup milk
3 cups confectioners' sugar
2 1/2 teaspoons rose water
Pink gel-paste food coloring
Sugared Rose Petals

Steps:

  • Preheat oven to 350 degrees. Line a standard muffin tin with paper liners. Sift together flours, ground ginger, baking powder, baking soda, and salt; set aside.
  • With a mixer, cream butter and granulated sugar until pale, about 4 minutes. Beat in eggs one at a time until incorporated. Beat in flour mixture in three batches, alternating with milk, and beginning and ending with flour. Stir in candied ginger until distributed.
  • Divide batter among liners, filling halfway. Bake until golden and set, about 20 minutes. Transfer tin to rack to cool for 15 minutes. Remove from tin; let cool. Store in an airtight container up to 2 days.
  • Make glaze a few hours before serving (if glazed cupcakes sit out too long, they will wrinkle). Whisk milk and confectioners' sugar until smooth. Add rose water. Add a small drop of food coloring for pale pink, and stir. Immediately pour glaze on cupcakes (about 1 tablespoon each) just until flush with top of liner. Let set before decorating with sugared rose petals.

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