Citrus Rose Thyme Cake

Rosewater Panna Cotta; Rose Lollipops

Rose Cakesicles

4 Showstopping dessert recipe to try out this Christmas season

by Kajal Karni baja of Sugar Blossoms Dec 17, 2018 This Christmas season, dunk into some sugary goodness to indulge your taste buds with desserts infused with flavour of the whimsical rose.

Citrus Rose Thyme Cake
For Buttercream
120 ml double cream,
500 g icing powdered sugar sifted,
230 g unsalted butter cubed,
1 tbsp dried edible rose petals crushed to powder,
1-2 tbsp rose water,
Pink food colouring optional
For Sponge
250g sugar
190g all-purpose flour
170g whole milk yogurt
150g vegetable oil
68g lemon juice
56g almond meal
1 tsp salt
1 tsp baking powder
1 tsp almond extract
1 tsp chopped fresh thyme leaves, from about 2 sprigs, zest of 1 lemon
1/4 tsp baking soda
2 large eggs
For Buttercream
Whisk the butter and icing sugar in a bowl with a stand mixer. Increase the speed to maximum and whisk for a few minutes until fluffy. Add the rose water, rose petals and food colouring if required and whisk together. Gradually, add the double cream and whisk for 3-4 minutes. The buttercream should be smooth and hold firm peaks. If it's runny, add some icing sugar.
For Sponge
Whisk together flour, almond meal, salt, baking powder, baking soda, thyme, and zest. In a separate bowl, blend the lemon juice and yogurt until smooth. In a larger bowl, combine oil and sugar. Add eggs, one at a time, mixing after each. Stir in the almond extract. Add the dry ingredients and yogurt mixture in three alternating additions. Pour into pans and bake for 35 minutes. Cool in pan for 10 minutes, then transfer it to a wire rack to cool completely. Layer the buttercream in between the cakes and cover the outside. Decorate with dried petals. Chill to set, and then serve.

Rosewater Panna Cotta
1 cup heavy cream
1/3 cup mascarpone cheese
2 tbs sugar
2 tsp rosewater
1 tsp unflavoured gelatin
1 tbs cold water
2 drops pink food colouring, optional
In a heavy bottom saucepan, bring the cream and sugar to a slight simmer until the sugar melts. Take a bowl to combine the gelatin and water. Mix until the gelatin has softened. Add the cream and sugar mixture to the gelatin, constantly stirring. Add the rest of the ingredients and mix until smooth. Strain the mixture into shot glasses. Chill in the refrigerator for 2-4 hours. Pipe with whipped cream and garnish with candied rose petal.

Rose Lollipops
1 cup sugar
¼ cup corn syrup
½ cup water
1 teaspoon rosewater
1 teaspoon rose syrup
Organic dried Rose petals and sugar pearls
Combine sugar, corn syrup, and water in a large saucepan. Bring to a boil over medium-high heat. Continue cooking until the mixture reaches 300°F. Immediately remove saucepan from heat and let it cool. Stir in rosewater and rose syrup. Pour the mixture into a heatproof measuring container with a spout or a candy funnel. Spray lollipop moulds with non-stick cooking spray. Place sticks and divide the mixture among the prepared moulds. Press in rose petals and sugar pearls. Let lollipops cool and harden for about 15 minutes. Wrap in cellophane bags and store in a cool dry.

Rose Cakesickles
White chocolate 200 gram slab
Vanilla sponge cake
Cakesickle mould and sticks
Rose extract
Pink Food colour
Sugar Decorations of your choice
Crush vanilla sponge cake into fine crumbs. Add rose extract and press into cakesickle moulds using melted white chocolate dipped-sticks. Place in the freezer till firm. Melt the white chocolate and dip the cakesicles completely into it. Tap to take off any excess chocolate and place on a parchment paper lined tine to dry. Use sugar decorations or sprinkles to decorate.

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