Rose Petal 10g

Rose petals blended with icing sugar add a ‘musk’ and floral flavour to panna cotta, rice puddings and ice cream mixes. Use to sprinkle on freshly baked pastries or homemade musk sticks. Mix into crepe and waffle batters, pavlovas, meringues, homemade marshmallows or even simple whipped cream. Simply blend 4 tbsp icing sugar with 1 tbsp rose petals (sift after blending).

Coeur à la crème is a classic French dessert (Coeur translating to “heart”) makes 6. 

Combine 250 gm cream cheese, 250 gm ricotta, 100 rose scented icing sugar (see above), seeds from 1 split vanilla pod, and 200 ml cream. Portion the mixture evenly over 6 x 20 cm squares of cheese cloth. Bring the corners together into a ball and secure with kitchen twine. Place on a cake rack above a tray in fridge (overnight). Press into heart or round shaped moulds. Serve with raspberry coulis spiked with Cointreau and fresh berries dusted with rose sugar.

Rose petals can be ground with whole grain spices to add to biriyanis, cous cous, bulghur wheat dishes, pilaf rice and other grains.