Crystallized Rose Petals
Crystallized Rose Petals
Equipment
- greaseproof paper
Ingrediënten
- 2 egg whites
- 2½ tablespoons caster sugar
- 2 sweet-scented opened roses
Instructies
- Line a baking sheet with greaseproof paper.
- In a spotlessly clean bowl, whisk the egg whites with a hand-held electric whisk until stiff.
- Tip the sugar onto a plate.
- Carefully pull the rose petals off the flower heads.
- Brush a rose petal with a little egg white, then dip into the sugar.
- Shake off any excess and place on the greaseproof paper to dry.
- Repeat with the remaining rose petals.
- For best results, leave for 1,5 hours until completely dry.
- Peel off the paper, then use the crystallized petals to decorate puddings, cakes and milk drinks.
Notes / Tips / Wine Advice:
For rose syrup cordial, place 450 g granulated sugar and 225 ml (7½fl oz) water in a heavy-based saucepan and bring to the boil, stirring continuously until the sugar has dissolved. Add the juice of ½ lemon and simmer for 5 minutes. Stir in 100 ml rosewater and simmer for 4–5 minutes. Leave to cool in the pan, then pass through a sieve into a sterilized bottle or jar. To serve, put a few ice cubes into a glass, add 2½ tablespoons rose syrup and top up with cold water. (The cordial can also be stored in the refrigerator for 4 weeks.)
