Strawberry Roses Recipes

STRAWBERRY ROSE BELLINI

Steps:

• Make a simple syrup: Add the sugar and 1 cup water to a small saucepan and heat over low heat until the sugar is dissolved. Transfer to a container and allow to cool completely in the fridge, about 45 minutes.
• Add the strawberries and lemon juice to a blender with the cold simple syrup; blend until smooth. Strain through a fine-mesh strainer to remove the seeds. Transfer to a pitcher and chill until ready to use.
• To serve, add about 2 tablespoons of the strawberry puree to a champagne flute and top off with the chilled rose.

CHOCOLATE-DIPPED STRAWBERRY MERINGUE ROSES

Steps:

• Place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 225°., Place sugar and strawberries in a food processor; process until powdery. Add gelatin; pulse to blend., Beat egg whites on medium speed until foamy, adding vanilla if desired. Gradually add gelatin mixture, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form., Cut a small hole in the tip of a pastry bag; insert a #1M star tip. Transfer meringue to bag. Pipe 2-in. roses 1-1/2 in. apart onto parchment-lined baking sheets., Bake until set and dry, 40-45 minutes. Turn off oven (do not open oven door); leave meringues in oven 1-1/2 hours. Remove from oven; cool completely on baking sheets., Remove meringues from paper. Dip bottoms in melted chocolate; allow excess to drip off. Place on waxed paper; let stand until set, about 45 minutes. Store in an airtight container at room temperature.

STRAWBERRY FROSE (FROZEN ROSE SLUSHY)

Steps:

• Place strawberries, sugar, and water into blender and blend until the mixture is smooth.
• Pour mixture into a 9x13-inch baking pan; stir in the wine.
• Freeze, stirring once about halfway through, until mixture is slushy, 4 1/2 to 5 hours.
• Remove from freezer and stir to breakup the larger frozen clumps.

STRAWBERRY ROSE CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms and sides of 2 (8- or 9-inch) round cake pans with shortening; lightly flour. Make cake mix as directed on box, using water, oil and eggs. Bake and cool as directed.
• In large bowl, beat shortening and vanilla with electric mixer on medium speed until light and fluffy. Reduce speed to low. Add powdered sugar, 1 cup at a time, beating after each addition. Once half of the sugar has been added, gradually beat in milk. Add remaining 4 cups powdered sugar, 1 cup at a time, beating after each addition until blended and frosting is smooth. On spoon, place 8 small dots red food color and 1 small dot blue food color. Add food color to frosting; beat until frosting is an even rose color.
• Place 1 cake layer, rounded side down, on serving plate. Pipe thin ring of frosting around top edge of cake. Spread strawberry jam on cake in middle of ring. Place second cake layer, rounded side down, on first layer. Frost side and top of cake with frosting.
• Spoon remaining frosting into decorating bag fitted with large star tip. To make first frosting rose in middle of cake, squeeze bag to start piping frosting in center, then slowly move tip in a circle around center point. Repeat to make more roses to cover top of cake (try to make roses similar in size). Decorate with sprinkles.

STRAWBERRY-ROSE GRANITA

Steps:

• Put the hulled strawberries in a bowl and set aside. Cut off and discard the tops of the 12 large strawberries and trim the bottoms so that they sit upright. Use a small melon baller to scoop out the inside of each strawberry to make a small cup, adding the scooped flesh to the bowl with the hulled strawberries. Wrap and store the berry cups in the refrigerator until ready to assemble.
• Combine the rose, sugar and bowl of strawberries and scooped flesh in a blender and blend on high until smooth. Strain through a fine-mesh sieve into an 8-inch square metal pan. Freeze 3 to 4 hours, scraping the mixture with a fork every hour to make it slushy. Wrap and freeze until ready to serve. The granita can be made a day ahead and stored overnight.
• Working in batches, remove the strawberry cups from the refrigerator and fill with a spoonful of the granita, mound some more on top and top with a sprig of mint. Store the assembled granita cups in the freezer while assembling the remaining cups to prevent them from melting.

STRAWBERRIES IN ROSE CRèME ANGLAISE

Steps:

• Put half-and-half in a saucepan over medium heat. Bring to just under a simmer, then turn off heat.
• In a mixing bowl, whisk together sugar, cornstarch and egg yolks. Whisking constantly, slowly drizzle hot half-and-half into the sugar mixture, then pour the mixture back into the saucepan. Cook, whisking, over a very low heat until the mixture coats the back of the spoon, 5 to 10 minutes. (Alternatively, you can do this in a double boiler.) Remove from heat and strain sauce through a fine-mesh sieve. Cool over an ice bath, then stir in rose flower water. Serve immediately, or refrigerate until ready to serve. (Crème anglaise can be made up to 2 days in advance.)
• To serve, place strawberries in a bowl and sprinkle with confectioners' sugar, tasting as you go until the berries are your preferred sweetness. If you like, add 2 or 3 drops of the rose flower water to the berries.
• Pour ½ cup sauce into shallow dessert bowls. Spoon berries over. Garnish with rose petals, if using.