Sugared rose petals
The addition of the citric acid prevents the rose petals from becoming too sweet while enhancing the beautiful rose aromas.
Makes 100 rose petals.
Allergens & dietary requirements
- Egg
- Vegetarian
Ingredients
- 60 g egg white, pasteurised
- 8 ml rose water
- 120 g caster sugar
- 15 g citric acid
- 100 rose petals
Preparation method
- Mix the egg white with the rose water.
- Make a mixture of the vending sugar and the citric acid.
- Use kitchen tweezers to dip the rose petals in the egg white mixture and then the sugar mixture one at a time.
- Place the sugared petals in a food dehydrator and dry at 40°C for 12 hours.
- Store the sugared rose petals in an airtight plastic container.
Serving suggestions
- Use in a composition with wild strawberries, olive oil, and pistachio.
- Delicious served with fennel, aniseed, and white chocolate.
- As a finish for friandises.