Fragrant rose desserts to up your dessert game and innovativeness

Rose has been used as a flavouring agent for many centuries, from their use in Middle Eastern fare to Asia, rose takes on many forms. From its petals to rose-infused rose water and its extracted essence, it has a beautiful fragrance that changes the whole game in baking. Here are some recipes with rose petals or their essence used in them that will need a quick but delicate hand and nifty fingers to bake and cook. You will find an assortment of rose-flavoured picks from quick dessert recipes to some that are lowkey inspired or takes on middle eastern desserts.

1. Rose Panna Cotta

(Serves 6)

Ingredients

• 500 ml of heavy cream
• 3 tsp unflavoured gelatine
• 120 gm of icing sugar
• 1 tsp rosewater extract
• Candied rose petals and raspberries

Instructions

1. Liberally grease 6 ramekins with butter, then use a paper towel to dab out any excess.

2. In a thick bottom saucepan, sprinkle gelatin powder over the cream and let it sit for about 5 minutes, allowing the gelatin to absorb into the cream. Do not stir.

3. Now, place the saucepan over low heat and whisk the mixture to fully dissolve the gelatin. Add the sugar then increase the heat, to medium not high, simmering the mixture until the sugar dissolves. Do not let it boil.

4. Once the liquid is simmering, remove the saucepan from the heat and pour in the rosewater extract. If there are any undissolved gelatin lumps, strain the mixture.

5. Carefully pour the liquid into the prepared moulds. Refrigerate the panna cottas for about 4 hours, or overnight.

6. When ready to serve, invert the moulds onto plates.

7. Top the panna cottas with candied fruit and fresh rose petals.

2. Rosewater almond cookies

(makes 24 cookies)

Ingredients

• 90 gm all-purpose flour
• 35 gm ground almond
• 85 gm unsalted butter (room temperature)
• 90 gm powdered sugar
• A pinch of salt
• ½ tsp vanilla extract
• 15 ml rose water
• 1 egg (room temperature)
• 45 gm powdered sugar (for dusting)

Instructions

1. Mix the flour and almond meal into a small bowl and set aside.

2. In a medium bowl, use an electric mixer, handheld or stand, to cream the butter until it turns smooth and airy, this should take about 2 minutes.

3. Add the powdered sugar, salt, vanilla, and rose water and then use a hand mixer to cream on medium speed until smooth, about 1 minute.

4. Add the egg and beat on low speed for 15 seconds until fully incorporated.

5. On low speed, gradually add the flour mixture and mix just until incorporated.

6. Wrap the dough in plastic and refrigerate for at least 30 minutes.

7. Position a rack in the lowest part of the oven and preheat to 180°C, then line a large baking tray with parchment paper.

8. Lightly flour your hands, then pinch off pieces of dough and roll them into 2.5cm balls, placing them about 2.5cm apart on the prepared baking sheet.

9. Bake the cookies for 15 minutes, until they start to turn golden around the edges.

10. As soon as the cookies come out of the oven, cover them completely with powdered sugar.

3. Rose Pistachio Chikki

Ingredients

• 60 gm slivered almonds
• 30 ml ghee (divided)
• A pinch of saffron threads
• 1 tsp vanilla extract
• ½ tsp fine sea salt
• 100 gm shelled raw pistachios, divided
• 100 gm granulated sugar
• 100 gm packed light brown sugar
• 120 ml corn syrup
• 120 ml water
• 1 tsp baking soda
• 1 tbsp dried rose petals

Instructions

1. Grease a large baking sheet with ghee and set aside.

2. In a small skillet, roast the slivered almonds and saffron in ghee over low heat, stirring frequently, until the almonds are lightly browned.

3. Transfer the toasted almond mixture to a medium bowl and add the vanilla extract and salt.

4. Roughly chop up the shelled raw pistachios and set aside.

5. In a large saucepan, combine the granulated sugar, brown sugar, corn syrup, and water. Cook over medium-high heat, swirling the pan occasionally, this should take about 10-14 minutes.

6. Stir in the almond mixture and the remaining 40g of whole pistachios into the hot sugar mixture. Continue cooking, stirring gently and constantly with a wooden spoon, until the candy thermometer reaches 145°C, about 2-3 minutes.

7. Remove from heat and remove the candy thermometer. Add the baking soda and stir until the mixture is evenly foamy.

8. Immediately pour the hot mixture onto the prepared baking sheet and quickly spread it into a roughly 33 x 23 cm rectangle, and about 6mm thick.

9. Sprinkle the reserved chopped pistachios and the edible dried rose petals over the top of the hot brittle.

10. Allow the brittle to cool completely, for about 30 minutes then break the cooled brittle into pieces.