Crystallized Rose Petals Recipe - Garnish & Decoration Recipes

Garnish & Decoration Recipes > Crystallized Rose Petals

How to make crystallized rose petals:

Traditionally flowers and petals have been used in many dishes. Roses were one of the favorite flowers used and unlike many of the other flowers that were used, roses remain abundant. Make sure you know where the roses come from and how they have been grown and prepared for sale.

Ingredients

Pesticide-free Rose petals (brushed clean)
egg white lightly beaten
icing/confectioner's sugar
paintbrush
cake rack
greaseproof paper
(see measure conversions for more information)

Method

- Paint the egg white over all the surfaces of each rose petal.
- Sprinkle the petals evenly with icing sugar and then leave to dry on the cake rack.
- Keep the petals separate.
- When dry place on the greaseproof paper and use as soon as possible.
- Keep in an airtight container in a cool, dry place but not in the fridge as they will go soggy.

If you have a question or comment relevant to this page, then please post it below.

Comment Script

Peri, to make it dairy free you can use gum arabic mixed with water or rosewater and then what I do is i pour the caster sugar over the rose instead of plunging them into the sugar. I don't like spots where the sugar lies thick on the rose, those bits don't really become crispy.
enjoy. I love making them. My children eat them as treats.

#8 - Chloe - 10/29/2011 - 12:54

I need to find out how to make them for a diary free diet friend. Sadly she needs to be totally diary free, inc egg, and thus I'm having trouble finding a receipe without normal egg in it.

Oh and rose and violet creams - try either F&M (Fortum and Mason) in London, or the Chocolate Shop in the centre of Bristol.
Guilbert's ???
they supply to F&M too.

Waitrose often have a small pack round christmas time too. - under 9 pounds.

#7 - Peri - 02/25/2011 - 07:14

How long do the crystallised rose petals last in sealed container.

#6 - twterrywilliams - 05/04/2010 - 07:54

Agnes36, you're right about crystallized violets, they are delicious by themselves. I've lived in Toulouse and they specialize in crystallized flowers:

http://uk.histoiresucree.com/meta_categories/crystallised_flowers.html

You can also use them in a dessert: http://uk.histoiresucree.com/recipes/macarons_violettes.html

#5 - Jessica06 - 04/05/2010 - 07:20

The only thing I'm concerned about is using the uncooked egg whites.. has anyone done this using the pasteurized dehydrated egg whites and been successful?

#4 - Desi - 09/16/2008 - 06:59

Crystallized flowers used to be more common than they are now,which is a shame.There were lovely chocs called violet creams and rose creams and they had a crystallized flower on top.The flowers were much easier to buy and we often put them on trifles etc.
I'm thrilled to hear that you have found a good supply of them and are enjoying them so much. I'm going to have a look at that website.

#3 - mary - 08/18/2008 - 11:54

Glad that you are pleased with the recipe!!

#2 - mary - 08/18/2008 - 11:51

Have you ever tried to eat crystallized flowers by themselves? They are delicious. I buy them from a French shop that sells candied violets and roses: http://www.histoiresucree.com/product_pages/violettes_roses_bonbonniere.html

#1 - Agnes36 - 08/18/2008 - 04:13

Thanks I was trying to find out how to make these for a long time.
Thanks a bunch!

#0 - Lauren - 06/13/2008 - 11:09


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