From starters to main courses, roses can be a versatile addition to any kitchen. Pair them with sour flavours of orange, lemon or pomegranate, add a handful of petals to salads with young cheese and beets. Dried rose petals are often added to ready-to-use spice mixtures where they add to the good flavour balance. Few drops of rose water can transform dishes with fish or chicken and take your senses on a trip through the Orient. In confectionery, sweet taste of roses gives a good counterweight to bitter tastes like coffee or dark chocolate.
Pairing roses with other flavours gives infinite combinations for you to try, and here we offer you just a small piece as an inspiration to get you started. Experiment, try and enjoy in the delicate and delicious aroma of our roses.
Cut a circle out of a piece of baking paper large enough to cover the bottom of the baking tin and put it in.
Preheat the oven to 180°C. Grease a 22 cm baking tin and put baking paper on the bottom of it. Strain flour with baking powder and salt in a bowl. Add ground almonds and granulated sugar and
For the bottom layer: beat sugar with egg yolk and add water.
Heat the water with sugar until the sugar is well dissolved.
Briefly boil the sugar, citric acid, strawberry puree and honey.
Mix raspberries with beetroot in a blender. Add cardamom and rose water to it and mix well.
Preparation Mix water, sugar, lemon peel and spices in a pan and cook over a low heat. Cook for 5 minutes.
Remove petals from the roses, and wash them with cold water. Strain the petals, and then dry with a paper towel.