4 Showstopping dessert recipe to try out this Christmas season

This Christmas season, dunk into some sugary goodness to indulge your taste buds with desserts infused with the flavour of the whimsical rose.

Citrus Rose Thyme Cake: Ingredients 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 Sponge250g sugar190g all-purpose flour170g whole milk yogurt150g vegetable oil68g lemon juice56g almond meal1 tsp salt1 tsp baking powder1 tsp almond extract1 tsp chopped fresh thyme leaves, from about 2 sprigs, zest of 1 lemon1/4 tsp baking soda2 large eggs Method 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 Ingredients:1 cup heavy cream1/3 cup mascarpone cheese 2 tbs sugar2 tsp rosewater1 tsp unflavoured gelatin1 tbs cold water2 drops pink food colouring, optional Method 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 Ingredients: 1 cup sugar¼ cup corn syrup½ cup water1 teaspoon rosewater1 teaspoon rose syrup Organic dried Rose petals and sugar pearlsMethodCombine 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 the 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 Ingredients: White chocolate 200 gram slab Vanilla sponge cakeCakesickle mould and sticksRose extract Pink Food colour Sugar Decorations of your choiceMethodCrush 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.