Of Elderflower Cordial, Crystallised Roses and Chocolate Leaves

Last evening after collecting a load of Elderflowers and Wild Rose petals I set too to have an evening of playing.

Elderflowers

I started off with my first batch of Elderflower Cordial which I make most years (although unfortunately last year, I missed them completely), so it was even more important for me to make some this year.  The recipe I use is an all in one method, one big bowl that all the ingredients go into.  Then left overnight to allow the flavours to develop.

For me to complete this I now need to strain the flowers off through a sieve initially and then through some Butter Muslin to remove any fine sediment, will see how it goes but it may need straining through the Muslin a couple of times.

There are links to recipes on the Post an Enjoyable Day Elderflower Recipes and Links

For Elderflower Champagne Elderflower Champagne Recipe

Wild Rose/Briar Rose Petals and Buds

I then set too and started working on the Rose petals. 

For this project you will need the white of one egg decanted into a bowl, and then whipped up with a fork. You will also need Caster Sugar to "sugar" the petals underneath and on top.

I decided that I was going to have a go at "candying" or crystallising the petals.  This is time consuming work as you have to paint each Rose petal with egg white using a very fine paintbrush. I used a children's paintbrush to paint on the egg white..  You have to line a tin with baking parchment or greaseproof and pop a layer of caster sugar onto the paper you then press the flower into the caster sugar until the tray is full (but the petals not touching) and then sprinkle sugar over the top of the petals.  The trays are then left to stand to allow the petals to dry.  This may take a couple of days.  I managed two trays last night.  

I did not prepare all the petals I bought home yesterday. I have decided that if I am candying/crystallising the petals again, I will work in smaller amounts as it did with the standing make my back hurt.  

The rest of the petals and indeed some Rosebuds were dried overnight on the lowest temperature until they were dried through.  They are going to be used with bath salts, soaps and maybe some fizzing bath bombs in due course. I intend to dry some more of these as well.  However, please be aware the Rosebuds below will dry to about one-fifth of the size they are shown to be in the photo below.

Before:

Petals all loaded into the small Dehydrator ready for drying.

Before:

The Rose petals were just layered on the drying tray, trying not to touch the next petal.  They were then dehydrated on the lowest setting on my Dehydrator, until they were dry.  They were then left to dry in the trays to condition them and make sure that everything was dry.

All loaded up in the small Dehydrator.

After:

Please be aware though, that you only get small amounts with the Wild Rose Petals and it may be better for you if you were to use scented Garden Roses for this overall.  Please be aware that when working with larger Roses you will need to cut the heal of the petal off as this can be bitter.  I did not do this with the Wild Roses as the petals were so small. If I had Garden Roses this would be something that I would do on a regular basis. I am really playing around at the moment to find out what works for me and I have not done by a long chalk on this subject.

Overall I am very pleased with how the Rose petals have turned out.

Chocolate Rose Leaves

As a result of taking the Rosebuds and petals off the Rose stems I was left with a load of spray leaves (which I left in foil in the fridge overnight).  I then melted some cooking chocolate up and then started to paint with a fine paintbrush the Rose leaves with chocolate, putting it on reasonably thickly.  You then leave to dry in the fridge.  Once set you can then peel the leaves off the back of the chocolate, store on greaseproof or baking parchment in an airtight box and use when decorating a cake, gateau or pudding.  You can use ordinary Rose leaves or other edible leaves to do this as well. Bay is another good one.  Just make sure that none of the plant material has been sprayed with anything nasty for obvious reasons.

Somewhere in my myriad of recipes I have a Chocolate Rose Gateau recipe.  However am not sure where the book is. If I come across it I will post the recipe up.  Something I have made on and off for many years.

Will have to post up photos later.  Having trouble downloading at the moment.

Rose Petal Sugar

You can make Rose Petal Sugar by layering up highly scented Rose petals with layers of sugar all the way to the top of a jar.  Seal and store on a cool Pantry shelf.  Use in Rice Puddings, drinks, pancakes (with a Rose Syrup) or in cakes anywhere you would like the taste of Rose.  I suggest Roses from the garden for this one, as the Wild Roses I found did not have much of a scent, and after all you want that lovely aroma of Rose with whatever you eat.

There is lots to play with and loads more recipes out there yet to try.  Giving me loads of ideas for the future.

Food for Thought.

Have a lovely evening.

Catch you soon.

Pattypan

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