I have I told you all that I have a flavour thing going on for Rose Syrup and Rosewater? If not, you are about to see it in action in honour of National Rose Month, I am going to share two of my favourite recipes with you. One is my favourite rose flavoured food, the other my favourite drink!
Turkish Delight – Drinks first. If you like Turkish Delight then you will
love KILL for this cocktail! It’s really simple and simply divine.
Put your cocktail glasses in the freezer to chill about 1 hour before.
What you need:
- Icing sugar
- 30 ml Citrus Vodka (any kind you like)
- 60 ml White Creme de Cacao
- Rose Syrup a couple of tablespoons (or a couple drops of rosewater will do, however the rose syrup will give you a pretty pink colour)
- Cocktail Shaker
- Rose Petals
Rim the edge of your chilled cocktail glass with the icing sugar. I pour the icing sugar on to a plate and turn the glass upside down into the sugar and leave it sit while making the cocktail. This gives it a good ring around the edge of the glass.
Place some ice cubes in the cocktail shaker. Add in the citrus vodka, white creme de cacao and the rose syrup. Close the shaker and shake the container vigorously until it becomes very cold to the touch.
Turn your glasses right side up and pour, avoiding splashing any liquid on the rim.
Float a petal in the glass and serve.
Makes 2 cocktails.
Rose and Dark Chocolate Macarons – I took a class last September to learn how to make macarons because I love them so much. Here is one of my favourite versions to have made after the class.
What you need:
- 150 grams of Tant Por Tant (half almond powder, half pure icing sugar)
- 15 grams Icing sugar
- 60 grams of Caster Sugar
- 60 grams of egg whites (best if they are aged, not fresh from the chook!)
- Pinch Cream of Tartar
- Dried rose petals
Chocolate Buttercream Filling:
- 75 grams Thickened Cream, 35% Fat (whipping cream)
- 150 grams of Dark Chocolate
- 75 grams of icing sugar
- 75 grams of unsalted butter
- Rosewater (you’ll only need a couple drops)
Making the macaron:
Place Tant Por Tant and the rose petals in a food processor to bring to a fine powder. Sieve the icing sugar. Whisk the egg whites and the cream of tartar to a foam and start adding the castor sugar in three additions. Continue to whisk until a firm peak is achieved.
Transfer whipped eggs to a large bowl and slowly add the tant por tant followed by the icing sugar using a rubberized spatula.
Change to a scraper and work the dough until it becomes shiny (it will also become slightly runny…DO NOT over work it until it becomes too runny, it should still maintain some shape).
Place mix in a piping bag and pipe onto a non-stick surface (a silpat mat is perfect), using a small 8-10 mil plain piping tube.
Let sit for approximately 20 minutes. Then bake for approximately 9-12 minutes at 160 Celsius. They should be hard outside and not shift if you give them a little touch.
Once cool, remove gently from baking tray, find two of matched size, placing one face up and one face down until all halves are matched.
Making the Chocolate Buttercream:
Infuse the rosewater into the cream by bringing to the boil, then pour over the dark chocolate mixing until melted.
Mix butter in a mixer until a smooth consistency and then add the icing sugar. Pour in the dark chocolate cream mixture. Continue mixing until mixture thickens.
Place in piping bag.
Constructing the Macaron:
Pipe enough chocolate buttercream into the center of facedown macaron that when you place the other half on top the buttercream spreads to the edge but does not run out. To get this to happen you can gently press the two halves together while slightly turning them in opposite directions.
Depending on the size you made the halves you should have between 1 and 2 dozen macarons
Supposedly, they will last a couple of weeks if kept in a cool dry place…they never make it that long at my house!
Hope you enjoyed my food and drink tribute to National Rose Month.
Looking forward to hearing if any of you try these recipes out.