Recently I started reading The Happiness Project by Gretchen Rubin. The book delves into what really makes us happy on a practical, everyday level and encourages the reader to set goals to create their own "happiness project" - something I had never given much real thought. As I continued reading I had to look in the mirror and ask myself am I happy? What makes me happy? What could be improved?
So how do sugared rose petals tie into my happiness project? Well I realized that one of the things that really brings me joy is expressing my creativity in different ways. I really feel a connection to something bigger when I am doing something creative and I also find it a great stress therapy too. I guess that is why music and song writing is also so important to me - it just takes me mentally to a totally different place where I don't feel the boundaries and restrictions of everyday life.
Making these sugared rose petals is so very easy and they are so beautiful, they look like snow laden petals - just perfect for any dessert that requires that delicate, ethereal touch. They also taste, well like sugared roses and somehow their beautiful fragrance is magnified by this process which was a pleasant surprise!
Before making these please ensure that your rose petals have some fragrance and that they are organic and/or pesticide free as you will be eating them. If you grow roses in your garden and you don't spray them they will be perfect.
It's important to clean your petals before using. I gently separated my petals, ensuring there were no defective or damaged petals and cut off white tip at the very base of the petal (as it is very bitter), with clean scissors. In a small colander I then rinsed them under a light "shower like" flow of water so they weren't damaged and then quickly and gently dried them between some paper towel.
The taste of these sugared petals is amazing - they taste how they smell and you can use them to decorate your cakes or your favorite desserts and sweets.
This would also compliment a tall glass of delicious with Mama Vi's Parsi Falooda for an extra rose hit!!!
Ensure you cut off the white tip at the base of the petal if needed otherwise your petals will be very bitter
You will most likely have some egg mixture left over that is normal unless you are making a LOT of rose petals. If you like you can cover and keep in your fridge overnight and use it again the next day however I still didn't finish mine and discarded whatever was left over. I suppose you could use it up in your cooking if you wanted to
Keep about 1/2 cup of sugar in a bowl and add it bit by bit as you need it, so it doesn't clump up from the egg white during the sugar coating process
I think it is a good idea to use these within a day or so as they are sensitive to temperature. If you allow any moisture to get to them once dried the petals may soften and lose their crispness, become limp and darken in color.
YOU WILL NEED
Rose petals of your choice, washed, dried with whitish edge on the base of the petal cut off if needed (used about 3 roses for this project in different colors)
1 egg white + 3 tablespoons water mixed together placed in a small glass/bowl.
Caster sugar placed in a small glass bowl
One small bowl for the sugar coating process
Baking paper for placing your petals on to dry and for painting the egg wash onto the petals
2 small paint brushes - one for the egg white and one for the sugar
A small bowl of water (to dip your fingers in, in case they get sticky along the way ;-)
A clean tea towel to wipe your hands as you work
Take a clean and dried petal and gently paint both sides of the petals with the egg wash.
Place into your caster sugar and with the other paint brush gently push into the sugar to ensure a good coating. Gently turn and repeat the same on the other side. Gently use your brush to "push" the petal into the sugar if needed and continue with all your rose petals.
Add more sugar as the bowl empties during the coating process.
Lay your sugared rose petal on the baking paper in a clean dry environment and allow to dry overnight.
Once dry and crisp they are ready to use and are best used within a day or so or store in a cool, dry place in an air-tight container. (Do not place in the fridge or allow any moisture to get back into the petals as they may wilt.)
MAKES APPROXIMATELY 50-60 SUGARED PETALS