Like most people in the universe, we love roses. Like, really love them. There’s just nothing like catching the subtle scent of rose while walking through a garden… or picking up a cupcake. And in honor of the thorny flower, we’re bringing you the best rose desserts to try at your next garden soiree, afternoon tea party or any day of the week that needs some extra sweetness.
How to make rose jam
Rose apple custard tart recipe
Like most people in the universe, we love roses. Like, really reaAAlly love them! Indeed we love them soo much we literally eat them.
Rose Panna Cotta recipe Ingredients 1/2 cup whole milk 1/2 cup heavy cream 1/2 vanilla bean, seeds scraped 1 teaspoon unflavored gelatin 1 tablespoon water 3 tablespoons sugar 1/4 cup plain whole-milk yogurt 1/4 cup crème fraîche 1/4 cup rose syrup, plus more for drizzling (see Note) Vegetable oil, for brushing Organic, unsprayed rose petals, for garnish. How to Make It In a small saucepan, combine the milk, cream and vanilla bean and seeds and bring to a boil. Cover and remove from the heat. Let stand for 5 minutes. Discard the vanilla bean. Meanwhile, in a small bowl, sprinkle the gelatin over the water and let stand until softened, about 5 minutes. Whisk the gelatin into the hot milk, then whisk in the sugar, yogurt, crème fraîche and the 1/4 cup of rose syrup. Brush four 1/2-cup ramekins very lightly with vegetable oil. Pour the panna cotta mixture into the ramekins and refrigerate until firm, at least 5 hours. Run a small knife around each panna cotta, then dip the ramekin bottoms in hot water and pat dry. Invert the ramekins onto small plates. Holding both the ramekin and the plate, give each plate a firm tap on a counter to release the panna cotta. Remove the ramekin. Drizzle the panna cotta with rose syrup, top with rose petals and serve.
Rose Ice cream
This rose ice cream is a smooth, rich, velvety and delicious treat which is so full of dreamy rose fragrance. It is a simple but an exotic ice cream that is delicately flavored with Rooh-Afza, and made without an ice cream maker. Tips and variations for making your best rose ice cream: 1. Make sure you buy good quality edible rose syrup for making this rose ice cream because that one ingredient makes or breaks the taste of this ice cream recipe. 2. If adding rose water then only use the edible rose water. Don’t use the rose water which is made for external use. 3. If you don’t find rose syrup then you use to replace it with 1-2 teaspoons rose extracts. If you are omitting the rose syrup then the ice cream will not come out pink. In that case, you can add a few drops of red or pink high-grade food color to make it look more appealing. It would not change the taste, so it is entirely up to you. 4. You can also replace the rose syrup with 4-5 tablespoons of rose water here. 5. Dried edible leaves can also be added to get the more rosy flavour. 6. You can also use 1-2 tablespoons of gulkand (rose petal jam) to rose this ice cream INGREDIENTS • Heavy Cream Or Whip Cream- 400 Ml • Sweetened Condensed Milk – 1 Can (400ml) • Rose Syrup – 3 Tablespoons Or According To Your Taste • Rose Water – 1 Tablespoon (Optional) INSTRUCTIONS: 1. Place the heavy cream into a large bowl and whisk on a medium speed until soft peak. 2. Add in the condensed milk and vanilla extract and whisk until combined. 3. Add rose syrup and rose water and stir well to combine. 4. Pour ice cream mixture into a freezer safe tin or container. 5. Sprinkle some dried rose petals. 6. Cover and place in the freezer for 6-8 hours, or overnight. 7. Scoop out ice cream in a cup or cone. 8. Drizzle with some rose syrup, sprinkle rose petals and enjoy. NOTES: You can also add chopped pistachio to this ice cream. Prep Time 5 mins Total time: 10 mins Serves: 6 Cuisine Indian
DNA activation dessert
Made with rose quartz and carnelian gemstone essence, raw cacao, infused with intention and dried rose petals. A Passion flower, chocolate lava, spiced chai, hibiscus rose treat.
Rose Jelly Cake
Ingredients * 1 l rose wine * 3 tsp gelatine powder * 50 g sugar * mixed berries Method * 1 Combine gelatine powder with 1/4 of the rosé in a bowl and mix well. * 2 Heat the remaining rosé and 50g of sugar until hot - don't let it simmer or boil (you don't want the alcohol to evaporate or flavours for the rosé). * 3 Pour hot rosé into cold rosé/gelatine mixture. Stir until gelatine powder has dissolved. * 4 Let rosé cool (to about room temperature). In the meanwhile, shop strawberries and add berries to the base of the bundt pan. * 5 Cover bundt with jelly mixture. Allow to set overnight in the fridge. * 6 Dip mould in hot water for five seconds (don't let water get into the cake). Carefully flip the bundt onto a serving plate, and tada - Rosé Jelly Cake! * 7 Enjoy with a handful of berries and a glass of rosé.
Dark Chocolate Chiffon Cake With Fluffy Rosewater Frosting
There’s something about the word “chiffon” that simply makes me happy. And hungry. Pair it with the word cake, and you know I’m going to be intrigued. Servings: 1 standard Bundt cake Ingredients For the Cake: * 1-1/2 cups 300g sugar * 1 cup 130 g all-purpose flour * 3/4 cup 90g dark unsweetened cocoa powder * 2 teaspoons 10 g baking powder * 1 teaspoon 5 g baking soda * 1/4 teaspoon 1.5g salt * 4 eggs separated, and room temperature * 1/2 cup 120 ml vegetable oil (I used Sunflower oil) * 1/2 cup 120 ml water, warm * 1 teaspoon 5 ml pure vanilla extract * 2 egg whites room temperature For the Frosting: * 1/2 cup 1 stick(114g) unsalted butter, room temperature * 2 cups 250 g icing sugar (powdered, confectioners'), sifted * 1 teaspoon 5 ml pure vanilla extract * 1/4 cup 59 ml whipping cream (heavy cream, 35% fat) * 1/8 teaspoon rosewater or more to taste (but use sparingly) * pinch of salt * Few drops pink food gel colour optional Instructions For the Cake: 1. Preheat oven to 350° F. Butter and flour (I use a mix of flour & cocoa powder for this process when baking chocolate cake) the entire inside surface of a 10-12 cup Bundt pan. You can also use an angel food pan. (Typically, you wouldn't grease the pan for a chiffon cake, but this recipe comes from the book Baking with Julia, and greasing the pan is directed.) 2. Sift 1 cup (200 g) of the sugar, flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl. 3. In a large mixing bowl, whisk egg yolks, oil, water, and vanilla until blended. Gradually whisk in all of the dry ingredients until combined and smooth. Set aside. 4. In a stand mixer fitted with the whisk attachment and a mixer bowl wiped clean with lemon juice, whip the 6 egg whites on medium speed until foamy. Gradually add the remaining 1/2 cup (100 g) of the sugar to the foamy egg whites, and continue to whip on medium speed until the meringue reaches stiff peaks, and is glossy and thick. 5. Gently fold in 1/3 of the meringue into the chocolate mixture with a silicone spatula, then gently fold in the remaining meringue until just combined. Pour batter into prepared pan, and bake until top bounces back when gently touched, about 35 minutes, and cake begins to shrink from sides of pan, and skewer comes clean when inserted. Be sure to not over-bake. 6. Let cake cool in pan on cooling rack for 25 minutes before gently inverting onto wire rack. For the Buttercream: 1. In mixer fitted with the paddle attachment, combine icing sugar and butter on low, for about 2 minutes. Add vanilla, and mix on low speed for about 2 minutes. 2. Add whipping cream and salt, and mix on medium-high for 2 minutes. Add rosewater and pink gel colour, and whip until blended. Assembly of the Dark Chocolate Chiffon Cake with Fluffy Rosewater Frosting 1. Gently place the cooled chiffon cake on a pedestal or plate. 2. Smother the top of the cake with Fluffy Rosewater Frosting using a small offset palette knife. 3. Store in a cake-keeper at room temperature for up to 3 days. Sweetapolita's Notes *Rosewater is very fragrant, and very intense in flavour, so you will want to use sparingly, to taste. **The chiffon cake can be baked in advance, wrapped tightly in plastic wrap, and frozen for up to 1 month. Thaw at room temperature.
Raspberry and rosewater cheesecake
I am not a voracious cheesecake eater, though I love tasting just one bite to feel the creaminess and perfect crust-to-filling ratio. But that doesn’t always happen, so until now, only Nigella Lawson’s Mango Cheesecake can tempt me to eat a whole slice. This week, Montreal-based art director and food stylist Christelle is trying to compromise my loyalty to Nigella with her recipe for Raspberry and Rosewater Cheesecake. It is the result of repeated attempts to recreate the perfect cheesecake she once tasted. Don’t worry if you can’t find fresh raspberries in your hemisphere — frozen raspberries work perfectly. For the crust: * 250 g (8 oz.) “Biscuits Rose de Reims” cookies (you can find these in French or European specialty food shops, or replace them with your favorite cookies: Digestive, Speculoos, etc.) * 90 g (3 oz.) butter For the filling: * 750 g (three 8 oz. packs) cream cheese, at room temperature * 150 g (3/4 cup) granulated sugar * 3 eggs * 2 tbsp. rosewater (1 tbsp. more or less, according to taste) For the raspberry topping: * 185 g (1 1/2 cup) frozen raspberries * 100 g (1/2 cup) granulated sugar * 1 tbsp. corn starch * 125 ml (1/2 cup) water * 1 tbsp. rosewater Make the crust: Finely grind the “Biscuits Rose de Reims” cookies and mix in well with the butter. Butter an 8-inch (22 cm) springform pan and press the cookie mixture evenly into the pan using the bottom of a glass or spoon (and up the sides if you wish, as well). Put aside in the freezer. Prepare the filling: 1. In a bowl, beat the cream cheese and sugar together until smooth. Gradually add each egg and rosewater while beating on low speed until the texture is creamy. 2. Place the springform pan with the crust on a baking sheet (to prevent dripping) and pour the filling evenly into the crust. 3. Place the baking sheet with the cheesecake in the middle rack of the oven. 4. Fill another large-edged pan (like a dripping pan) with water and place it on the lowest oven rack (this keeps the cheesecake moist). 5. Bake for 60 to 70 minutes at 300ºF (150ºC). Once the oven has been turned off, let the cake cool inside the oven and leave the door closed. 6. Once it is completely cooled, put it in the refrigerator overnight. Make the raspberry topping: 1. Place the sugar and corn starch in a medium saucepan and cook over medium heat. Add water and stir well. 2. Add the frozen raspberries and crush them using a wooden spoon. Bring the mixture to a boil and stir continually for 5 minutes. Remove from heat and allow to cool completely. Though I did not do this in my photos, you can strain the raspberry topping if you like, to remove the seeds. 3. Remove cake from the pan and transfer to a plate. Spread the topping over the chilled cheesecake and decorate with fresh raspberries. Refrigerate for an hour (or not, if you can’t resist the urge!). 4. Top with fresh raspberries if you have them.
Blackberry Rosewater Ice Cream
I adore flowers of all kinds. I layer my perfume with lavender, rose and a little vanilla. And that’s how I like my desserts. Ingredients * 2 cups whole or 2% milk * 6 large egg yolks * ½ to ⅔ cup evaporate cane juice (or your sweetener of choice) * pinch salt * 1 cup heavy cream, chilled * 1 Tablespoon rosewater * Juice of 1 lemon * 1 cup blackberries * 4 heaping tablespoons blackberry jam (we used Trader Joe's seedless jam) Instructions 1. In a medium bowl, whisk egg yolks, evaporated cane juice and pinch of salt until thick and light in color. 2. Heat milk until very hot, but not boiling, in a 2-3 quart saucepan. While whisking, drizzle the hot milk into the egg mixture a little at a time. 3. After all the milk has been added, pour the mixture back into the pan and cook over medium-low heat until the custard thickens and reaches 170 degree Fahrenheit. 4. Remove from heat and pour through a fine mesh sieve into a clean bowl. Add the chilled heavy cream, rosewater and lemon juice. Stir well. Cover and chill until very cold. 5. While custard is chilling, combine blackberries and jam in a small saucepan. Cook over medium heat for about 10 minutes, or until the berries pop a little, releasing their juices. Continue simmering until the juices and jam have thickened. Remove from heat and transfer to a bowl. Cover and chill for several hours until ready to churn custard. 6. Churn ice cream custard base in an ice cream maker according to manufacturer directions. During the last few minutes of churning, add the blackberry sauce. Transfer the ice cream to a freezer-proof container and cover. Let harden for a few hours before serving.
Rose Water Almond Tea Cookies
Tender and delicate, very subtly flavored with rose water, the cookies are destined not just for tea time. They are pretty good with coffee too, as well as without any beverage whatsoever. Makes about 2 dozens Ingredients: * ¾ cup all-purpose flour * ¼ cup almond meal * 3 oz unsalted butter, at room temperature * ¾ cup powdered sugar, sifted * ¼ tsp salt * ½ tsp pure vanilla extract * 1 tbsp rose water * 1 large egg, at room temperature * About 1/3 cup powdered sugar, sifted for dusting Preparation: Sift together the flour and almond meal into a small bowl and set aside. In a medium bowl, using an electric mixer, cream the butter until pale yellow, about 2 minutes. Add the powdered sugar, salt, vanilla, and rose water. Cream on medium speed until the mixture is smooth, about 1 minute. Add the egg and beat on low speed for 15 seconds, until fully incorporated. Do not overbeat. On low speed, add the flour mixture. Mix until just incorporated. Wrap the dough in plastic and refrigerate for at least 30 minutes. At this point, the dough will keep nicely, tightly wrapped, in the refrigerator for up to 1 week or in the freezer for up to 1 month. (Thaw frozen dough at room temperature for about 30 minutes, or until you can pinch off pieces.) Position an oven rack in the lower third of the oven. Preheat the oven to 350F. Line a large baking sheet with parchment or silicone mat. Flour your hands. Pinch off pieces of dough and roll them into 1-inch balls. Place the balls about 1 inch apart on the prepared baking sheet. Continue to flour your hands as needed to prevent the dough from sticking. Bake the cookies for about 12 to 15 minutes, or until light golden around the edges. As soon as you remove the cookies from the oven, cover them completely with sifted powdered sugar. Let the cookies cool completely on the sheet on a cooling rack before removing them from the sheet and serving. Store the cookies in an airtight container for up to 3 days at room temperature.
Rose Water Meringue Kisses
These beautifully light and crisp meringue kisses are delicately flavoured with rose water and sandwiched together with a creamy raspberry and white chocolate ganache. Perfect for afternoon tea or even after dinner. Ingredients For the Meringues 2 Medium Free Range Egg Whites 110g Silver Spoon Caster Sugar * Caster sugar has finer granules which incorporate more air into your bakes which means its perfect for adding volume to a mixture when baking and produces extra-light cakes. ½ tsp Nielsen-Massey Rose Water * Rose water has a delicate floral taste and is often used in Greek, Middle Eastern and Indian cuisines. You can add it to sponges and buttercream or pair it with white and dark chocolate, it is also delicious in fruit salads and in Turkish delight. Great with berries (cranberry jams and jellies) and also good with champagne! A Few Drops Pink Food Colouring Gel For the Ganache 100g White Chocolate (Finely Chopped) 70ml Double Cream 60g Raspberries A Few Drops Pink Food Colouring Gel Utensils * Baking Trays * Baking Paper * Bowls * Electric Mixer * Spoon * Piping Bags * Saucepan Method * Pre-heat the oven to 120°C (fan 100°C, gas mark 1). Line two baking sheets with non-stick baking parchment. * Put the egg whites into a clean, dry bowl and use an electric mixer to whisk the eggs until they form stiff peaks. Gradually add the sugar a tablespoon at a time, whisking well after each addition before adding the rose water. Whisk until the meringue looks thick, firm and glossy. * Gently fold in the pink food colour until you get the desired shade. Note the colour may fade slightly in the oven so you may want to colour the meringue slightly darker than the desired final shade. * Carefully spoon the meringue into a piping bag fitted with a large open star piping nozzle and gently squeeze until the meringue is just visible at the nozzle. Pipe small swirls approximately 3 cm in diameter onto the prepared baking sheets, leaving a gap of at least 3cm between each swirl. * Bake in the pre-heated oven for 1 hour – 1 hour 15 until the meringues are dry to the touch, easily peel off the paper and sound hollow if the bottom is very gently tapped. Turn off the oven and leave the meringues to cool with the door ajar. The meringues can be made in advance and kept for a week in an airtight container. * To make the ganache: heat the double cream over a low heat in a saucepan until just boiling. Remove from the heat and pour over the finely chopped chocolate. Stir well until the chocolate has melted and the mixture is smooth. * Lightly crush the fresh raspberries and fold into the ganache, you can also add a few drops of pink food colour to give a pink colour if desired. Chill for 15 -20 minutes or until thickened to a spreadable consistency.
La vie en rose....rose water scented truffles
Preparation 15 mins Cook time: 25 mins Number of serving: 9 25 g butter 250 g white chocolate chopped into small pieces 1/4 cup fresh heavy cream 1 teaspoon rose water * Heat the cream and butter in a saucepan or microwave until just boiling. * Remove from heat and add 3 chopped chocolate, and water rose. Stir until the mixture * is completely smooth. * Allow to cool slightly and then whip until mixture thickens slightly. Put into the fridge for 1-2 hours. * Using a teaspoon as a guide, roll even amounts of mixture into balls about the size of a cherry. Put back into the fridge for 20-30 minutes. Sprinkle with icing sugar and serve.