What I love about sugar coated rose petals, besides the prettiness, is that they taste fantastic too.
Try eating a rose petal straight from the rose and it will taste slightly bitter, chewy and limp, leaving you with a funny texture in your mouth.
Sugar coat them and they not only taste beautiful, but that unique rose aroma and flavour is somehow enhanced and sweetened. They also become light and crisp – somewhat like a delicate rose candy.
Use these rose petals to decorate any dessert from chocolate mousses, semifreddos, custards and cakes.
1 egg white
Gently whisk the egg white until they just look foamy. Place enough sugar in a bowl to cover the base about 1 cm deep.
Dip each rose petal in the egg white. Gently pat the petal on some kitchen paper to remove excess egg white and dip into the sugar. Coat each petal evenly in sugar and place on a cooling rack.
Repeat with the rest of the rose petals, making sure not to over lap any, as they will stick together while drying.
Leave to air dry completely for 12 hours, or overnight. Store in an airtight container for 2 days.
For a vanilla scented sugar crusted rose petals, add the seeds from half a vanilla pod to the caster sugar and process in a food processor for 2 minutes to break down the seeds.