Best Candied Rose Petals Recipes

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CHOCOLATE-BEET CAKES WITH CANDIED BEETS AND ROSE PETALS



Chocolate-Beet Cakes with Candied Beets and Rose Petals image

Try this mouthwatering chocolate-beet cake, from chef Johnny Iuzzini's "Dessert FourPlay," for an unforgettable Valentine's Day dessert.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 20

3 large beets
Coarse salt
Unsalted butter, for pan
3/4 cup plus 1 tablespoon sugar, plus more for pan
1/2 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon baking soda
1 large egg
6 tablespoons grapeseed oil
1 teaspoon pure vanilla extract
1 ounce unsweetened chocolate, chopped and melted
Confectioners' sugar, for dusting
Johnny Iuzzini's Vanilla Whipped Cream
Crystallized Rose Petals
18 ounces fresh raspberries
1/2 vanilla bean, split and scraped
1 tablespoon sugar
3/4 teaspoon powdered apple pectin
2 cups Johnny Iuzzini's Simple Syrup
2 bunches assorted baby beets (red, golden, and candy-striped), peeled and sliced 1/8-inch thick (preferably on a mandoline)
Sugar, for coating

Steps:

  • To make the candied beets: Divide simple syrup evenly between three medium saucepans. Bring to a boil over medium heat. Add each variety of beets to a different saucepan and bring to a simmer. Reduce heat to low and simmer until beets are translucent, about 1 hour. Remove from heat and let cool completely.
  • Line a baking sheet with a nonstick baking mat or parchment paper. Place sugar in a shallow dish. Gently drain beets, taking care not to break them, and dredge in sugar. Transfer to baking sheet and place in a cold oven to dry overnight. Beets may be kept in an airtight container for up to 1 week.
  • To make the cake: Preheat oven to 425 degrees. Trim the tops from beets, leaving about 1 inch of the stems. Line a large piece of aluminum foil with a piece of parchment paper; make a bed of coarse salt in the center. Place beet on salt and tightly wrap foil to enclose. Transfer to oven and roast until beets are very tender, about 1 hour.
  • When beets are cool enough to handle, peel and cut into large pieces. Transfer to the bowl of a food processor; process until very smooth. Strain and measure out 1/2 cup for the cake; reserve remaining beet puree for the sauce.
  • Reduce oven temperature to 350 degrees. Butter a 9-by-9-inch square baking pan; coat with sugar, tapping out excess, and set aside.
  • Sift together flour, baking soda, and 1/8 teaspoon salt onto a piece of parchment paper; set aside. In the bowl of an electric mixer fitted with the whisk attachment, beat together sugar, egg, and oil on medium-high speed until pale and light. Beat in vanilla and slowly add flour mixture; beat until well combined. Add chocolate and beat until well combined. Add 1/2 cup beet puree and beat until well combined.
  • Pour batter into prepared pan and rap on the work surface to remove air bubbles. Transfer to oven and bake, rotating pan after 10 minutes of baking, until a cake tester inserted into the center comes out clean, 18 to 20 minutes total. Let cool completely before removing from pan.
  • To make the raspberry-beet sauce: Place the raspberries in the bowl of a food processor and process until smooth. Strain, discarding solids, and measure out 1 cup of puree.
  • Place 1 cup raspberry puree in a medium saucepan along with 1/4 cup reserved beet puree and vanilla bean and seeds. Place saucepan over medium heat and bring to a boil.
  • In a small bowl, mix together sugar and apple pectin; add to saucepan and return to a boil. Strain sauce into a medium bowl and cover with plastic wrap. Transfer to refrigerator and chill for at least 2 hours or up to 2 days.
  • To serve: Using a 3 1/2-inch heart-shaped cutter, cut out six heart shapes from the cake. Using a 1 1/2-inch heat-shaped cutter, cut out the center of each 3 1/2-inch heart. Dust large hearts with confectioners' sugar; place one on each of six plates. Fill the center of each heart with raspberry-beet sauce and drizzle some of the sauce on the plate. Lean the smaller heart against the larger heart.
  • Using a soup spoon, scoop up a mounded spoonful of vanilla whipped cream; slide second soup spoon on top of first, with spoons pointing in opposite directions. Spoon whipped cream back and forth a few times, scraping it into a small, neat egg shape. Place on one of the plates. Repeat process five times until each plate has a scoop of whipped cream. Crush a rose petal over each plate and serve immediately.

CANDIED ROSE PETALS



Candied Rose Petals image

These rose petals are simply beautiful when used to decorate desserts. Recipe from Southern Living.

Provided by Dreamgoddess

Categories     Brunch

Time 30m

Yield 18 rose petals

Number Of Ingredients 5

18 small rose petals
1 cup powdered sugar, sifted
1 1/2 teaspoons meringue powder
3 tablespoons water
1/2 cup superfine sugar

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.

Nutrition Facts : Calories 47.4, Sodium 0.1, Carbohydrate 12.2, Sugar 12.1

CARDAMOM AND ROSE WATER PANNA COTTA WITH CANDIED ROSE PETALS



Cardamom and Rose Water Panna Cotta With Candied Rose Petals image

This is a good example of new age Indian cuisine at its best. A elegant dessert that takes nothing to make. You just need all the ingredients in the pantry and just a little time on your hands. Use frozen berries--better than fresh as they tend to sweeter as sugars concentrate when fruits are frozen. The dessert looks great on the plate too.

Provided by chef ashish damle

Categories     Cheesecake

Time 50m

Yield 12 serving(s)

Number Of Ingredients 13

750 ml 35% cream
250 ml homogenized milk
100 g sugar
4 sheets gelatin (soaked in lukewarm water)
rose water, to taste
1/2 tablespoon cardamom powder or 1/2 tablespoon cardamom seed
100 g frozen blueberries
100 g frozen raspberries
50 g caster sugar
100 ml apricot jam
fresh rose petals, one blossom
1 egg white, beaten
25 g caster sugar

Steps:

  • Heat milk and cream.
  • Add in the sugar and gelatin allow to melt.
  • Add rosewater and stir.
  • Allow to cool and pt into moulds and refrigerate.
  • Melt jam on a double boiler add berries and sugar and allow to cool. As berries have been frozen they will break down and make a beautiful sauce. Berries don't need to cook.
  • Brush every rose petal with the egg white and sprinkle sugar.
  • Allow to sit in a dry place and will become stiff.
  • Do not over beat the egg whites as they will become watery.
  • On a plate put the pannacota in the center and then spoon out berry compote all over the plate.
  • Gently place the frosted petals over the panacotta just before service.
  • You can add a contemporary look by serving it in a champagne saucer and using frosted leaves of roses sticking out on the side.

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