White chocolate and rose petal mess
Added to salads, flowers contribute colour, texture and flavour. Many flowers retain their perfume when dehydrated and release it when hot water is added to make fragrant teas. The rose is by far the most widely used, as it is made into fragrant waters, oils, jams and vinegars; it is crystallised, candied, dried or used fresh.
Photo: Quentin Jones
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- 18-20 rose petals
- 65g egg whites (2-3 eggs) plus extra for petals
- 100g castor sugar
- plus 2tbsp for petals
- 110g icing sugar
- 1 tsp rose water
- 275g white chocolate
- 500ml cream
- 3 egg yolks
- 1 gelatin leaf or ½ tsp powdered gelatin
- 250g strawberries
Candy rose petals by gently dipping them in egg white.
Use a soft cloth or paper towel to wipe off excess whites. Coat in castor sugar, then leave on a rack to air-dry overnight.
To make the meringue, beat 65g egg whites and 60 grams castor sugar on high speed until firm peaks form. Fold through 60 grams icing sugar and the rose water. Spoon six dollops on to a tray, set oven to lowest setting (preferably 50 degrees) and bake for three hours or longer until dry on outside.
To make the chocolate mousse, melt chocolate in a bowl over gently simmering water. Warm 100 millilitres cream and stir through chocolate. Remove from heat. Whisk yolks and remaining castor sugar in a bowl and place over simmering water. Continue to whisk vigorously until thick and shiny.
Soak gelatin leaf in water. When soft, stir through egg yolks. Whisk remaining cream to firm peaks. Stir chocolate through yolk mix.
Once cooled a little, fold in cream in two batches. Chill until set. Puree strawberries and remaining icing sugar to make a sauce. Break up meringue and layer with mousse. Spoon over strawberry sauce and top with a few candied rose petals.