Crystallised Rose Petals

Crystallised rose petals
Roses

Crystallised Rose Petals

It is early summer, the roses are blooming and it is time to make Crystallised Rose Petals!  I love using edible flowers in my cooking and roses are one of my favourites as they smell wonderful and come in some many fantastic colours –  ruby red, crimson, shell pink, soft yellow, pure white…. There is something very romantic and decadent about strewing rose petals over your home-made cake or dessert!

These sugary petals are really easy to make providing you have access to flowers that you know have not been treated with any chemicals.  If you have roses in your garden, or have a kind friend or neighbour who does, you are all set!  Don’t use roses that are sold as cut flowers as they probably will have been chemically treated.

You can crystallise any kind of edible flower.  It has the effect of both preserving the petals – if you don’t do this, they wilt very quickly – and also making them taste sweet and sugary!

It is very easy to make Crystallised Rose petals, in fact it is a great activity to do with children. However,  if you are planning on using them to decorate a cake or pudding, you do need to make them the day before to allow them time to dry.

Crystallised rose petals
Rose petals
Equipment:

Pastry brush, cake rack

Crystallised flowers
Crystallised Rose Petals
Print
Crystallised flowers

Crystallised Rose Petals

  • Author: Tastebotanical
  • Prep Time: 10
  • Total Time: 10
  • Category: Baking ingredients
  • Cuisine: English

Description

Sugary Crystallised Rose Petals look beautiful as a decoration on cakes and puddings and add a delicious rose flavour.

 


Scale

Ingredients

  • Petals from 34 roses
  • 1 egg white
  • Caster sugar

Instructions

  1. Wash the rose petals and dry gently using kitchen paper.
  2. Paint each petal with egg white and then dip it into the caster sugar.
  3. Place on the cake rack to dry and harden.  This will take about 24 hours.
  4. Use to decorate cakes or puddings.

Notes

Make sure that you use rose petals that have not been treated with any chemicals.  The best place is from your garden as you will know what has been used on the roses.   Don’t use shop-bought roses unless they are specifically designated as being for culinary use.

The flavour will be better if you use strongly scented roses.

Keywords: crystallised rose petals

Crystallised rose petals
Rose petals

 

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Rhubarb Curd and Rose Ice-cream

Rhubarb, rose, cream
Rhubarb Curd and Whipped Cream

Rhubarb Curd and Rose Ice-cream

This Rhubarb Curd and Rose Ice-cream is a really quick and easy ice-cream which manages to taste both familiar and exotic and its soft pink colour looks wonderful!    Rhubarb and rose go very well together and each enhances the flavour of the other.  The sharpness of the rhubarb, the sweet floweriness of the rose plus soft billowing cream is a winning combination.    Don’t overdo the rose flavouring as you want it to balance and not over-power the taste of the rhubarb.  The ice-cream should make you think of an English summer garden – with a whisper of rose-water giving a hint of exotic Arabian Nights rather than a full-on Fry’s Turkish Delight flashback!

Equipment

Whisk and bowl.  This recipe is a breeze using an Ice Cream Maker  but you can still make it if you don’t have one.  Just put the ice-cream mixture into a freezer proof container and put into the freezer.  The air in the whipped cream will mean that your ice-cream still has a good texture.

Rhubarb and Rose - a lovely pudding

Rhubarb Curd and Rose ice-creamPrint

Rhubarb, rose, cream

Rhubarb Curd and Rose Ice-cream

  • Author: Tastebotanical
  • Prep Time: 30
  • Total Time: 30
  • Yield: for 6 people 1x
  • Category: Ice-cream
  • Cuisine: English

Description

This is a lovely ice-cream to make in early summer which combines the flavours of rhubarb and rose.


Scale

Ingredients

  • 600 g  Rhubarb Curd – you can either make your own (See my recipe for homemade Rhubarb Curd) or you can buy it in good supermarkets or food stores
  • 300 ml double cream
  • A teaspoon of rosewater
  • A few drops of pink food colouring (optional)

Instructions

  1. Whisk the cream until it forms soft peaks.
  2. Stir in the Rhubarb Curd.
  3. Add a teaspoon of rose-water.
  4. Add a few drops of pink food colouring if you feel the mixture needs to be pinker!  This won’t be necessary if you have already added colouring to home-made  Curd.
  5. Put the ice-cream mixture in your ice-cream maker, process until thickened and transfer to a freezer-proof container and store in your freezer until required.  Alternatively, as outlined above, you can put the ice-cream mixture straight into the freezer if you don’t have an ice-cream maker.
  6. And that’s it – enjoy!

Keywords: rhubarb ice-cream, rhubarb and rose ice-cream

 

Rhubarb Curd and Rose ice-cream
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