Candied Rose Petals Recipes

CANDIED ROSE PETALS

Steps:

• Very carefully pluck the individual edible petals from the rose bloom.
• Gently wash the rose petals, trying not to bruise them. Place the petals on kitchen towels or paper towels and let them be until they're completely dry. You may wish to dab the petals with a clean, dry towel to ensure they're completely dry.
• Place a wire cooling rack on a baking sheet. Crack the egg white into a small bowl and whisk it with a fork. Dump the superfine sugar into a shallow bowl or onto a plate.
• Gently paint a rose petal with the egg white using a new soft bristle paintbrush or instead simply dip the petal in the egg white, turning to coat both sides and allowing any extra to drop off, and then place the petal in the bowl of superfine sugar, turning to coat both sides and sprinkling on extra, if necessary, so the petals are completely coated with sugar.
• Space the candied rose petals apart on a wire cooling rack and leave until dry and hardened.
• Use the candied rose petals the same day as they'll become soft and wet if left too long (even if stored in a sealed container).

CANDIED ROSE PETALS

Steps:

• Combine the water and sugar in a heavy saucepan over medium-high heat. Bring to a low boil and cook until the mixture reaches hard ball stage (250 degrees F on a candy thermometer). Have another large pan of hot water ready. It should be big enough to set the pan of syrup in to keep it warm. Remove the pan from the heat and place in the larger pan. Using tweezers or small tongs, carefully dip the rose petals into the sugar syrup, letting any excess drip off. Then place them on waxed paper. When the petals are almost dry, dip them in fine, granulated sugar (or powdered sugar) and place on a fresh sheet of waxed paper to fully dry. It will take about 24 hours to harden.

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.

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.

VEGAN CANDIED ROSE PETALS

Steps:

• Lay out your rose petals in a single layer on a baking tray lined with baking paper.
• Use a small brush to put some aquafaba on the upper side of the rose petals and sprinkle enough granulated sugar on top to cover it completely. Since the aquafaba dries quite quickly, I would recommend brushing a maximum of 10 petals each time before sprinkling the sugar on top. Depending on the climate and humidity in you house, it could be useful to help the rose petals dry in an oven on it's lowest setting, preferably with the door half open.
• When the aquafaba has dried, you can turn over the rose petals to repeat the same process for the other side of the petals.
• Store in an airtight jar.

COCONUT CAKE WITH ROSE-WATER ICING AND CANDIED ROSE PETALS

Steps:

• Preheat the oven to 180°C. In a large mixing bowl, cream the butter and sugar using an electric hand-mixer for 5 minutes, or until it is pale in colour and has increased slightly in volume.Add the vanilla seeds and continue mixing at a medium speed. Add the eggs, one at a time.In a separate bowl, sift together the flour, baking powder and salt. Fold half the flour mixture into the butter-and- egg mixture. Add the buttermilk and stir through, then fold in the remaining flour making sure there are no lumps. You can use the electric hand mixer to be sure.Lastly, fold in the coconut, then pour into a greased 22 x 13 cm loaf tin or decorative cake tin large enough to hold the mixture.Bake for 25-30 minutes if you are using a shallow cake tin, checking the cake after 20 minutes. If using a loaf tin, bake the cake for 35-45 minutes, checking after 30 minutes. The cake is ready when a skewer inserted comes out clean. Remove from the oven and allow to cool slightly before removing from the tin.Once the cake has cooled completely, drizzle over the icing and decorate with the candied rose petals before the icing sets.To make the candied rose petals, dip each rose petal into the egg white, shaking off any excess, then dust with sugar. Place on a baking sheet and allow to dry for 30 minutes before using.