Archive for May, 2015

Champagne Rose Meringue Stack with Strawberries

(Concept inspired by Tara O’Brady/Seven Spoons)

INGREDIENTS
Meringues
(inspired by Chef Diane Clement)
6 large egg whites  
¼ tsp. cream of tartar 
Pinch of salt
1 ¼ cups berry sugar
1 tablespoon cornstarch
1 tablespoon white vinegar 
1 tsp. vanilla

Rose Mascarpone Cream
2 cups heavy cream  

7 ounces mascarpone
2 tablespoons Artisan Edibles Champagne Rose Petal Jelly
2 tablespoons finely chopped pistachio nuts

3 cups of strawberries

Meringues:
Beat egg whites, cream of tartar and salt until stiff. Add sugar, a spoonful at a time, and continue to beat until the sugar is dissolved before adding more. Continue to beat until meringue is thick and glossy. Fold in the cornstarch and vanilla.
On a piece of parchment paper draw three 6-inch circles (can use a cake pan as a guide). Spread and flatten the meringue on each circle.
Bake in preheated 250 degree F. oven for 1 hour 15 minutes .
Leave meringues to cool in oven with door slightly ajar. Meringues will be crispy on the outside and a pale gold in colour.

Rose Mascarpone Cream:
Beat the cream in a bowl until slightly thick , add in the mascarpone and the 2 tablespoons of Champagne Rose Petal Jelly.
Fold in 1 tablespoon of the chopped pistachio nuts.

Assembly:
Layer each of the meringues with rose mascarpone cream and strawberries.
You can add additional chopped pistachios on the top layer.

 


Melon and Bocconcini Salad with Champagne Rose Petal Vinaigrette

INGREDIENTS
(Serves 4)

4 thin slices of prosciutto (crispy)
12 watermelon balls 
18 cantaloupe balls  
2 oz. bocconcini balls
2 tbsp. olive oil
1 tbsp. champagne vinegar
1 tbsp. Artisan Edibles Champagne Rose Petal Jelly
salt & pepper  

Fry the prosciutto until crisp. Drain on paper towel.
Whisk together the olive oil, champagne vinegar and rose petal jelly .
Pour over the prosciutto, melon and bocconcini balls.
Sprinkle with salt and pepper to taste.
Top with rose petals for additional creative flourish!


Champagne Rose Petal Jelly Cupcakes

INGREDIENTS

Your Favourite Vanilla Cupcake Recipe (12 cupcakes)

2 cups heavy cream
7 ounces mascarpone
2 tablespoons Artisan Edibles Champagne Rose Petal Jelly

2 tablespoons finely chopped pistachio nuts
12 tsp. Champagne Rose Petal Jelly

Bake cupcakes as directed and cool.

To make the mascarpone cream, beat the cream in a bowl until slightly thick and add in the mascarpone with the 2 tablespoons of Champagne Rose Petal Jelly.
Cut a hole in the top centre of each cupcake, remove the cake topper and place one teaspoon of rose petal jelly in the hole. Cover jelly with cake topper.
Place rose mascarpone cream into a piping bag and, using a wide tip, decorate the tops of the cupcakes.
You can garnish with finely chopped pistachios or unsprayed rose petals.

 


Champagne Rose Petal Jelly Martini

(… we like to call this one “The Feminine Mystique” !)


INGREDIENTS

3 oz. Vodka
2 tsp. Artisan Edibles Champagne Rose Petal Jelly   (Rose Petal Syrup)
1 tsp. Artisan Edibles Champagne Rose Petal Jelly

Optional Garnish
Rose Petals (unsprayed, dried)
Salt   

 

To make the Champagne Rose Petal Syrup, liquefy 2 teaspoons of Champagne Rose Petal Jelly in the microwave for 15 seconds.
Fill shaker with ice. Add the ingredients and shake 50 times.
Place one teaspoon of Champagne Rose Petal Jelly in the bottom of the glass and pour in the shaken martini mixture.

For garnish, you can mix organic dried rose petals and salt in the food processor. Dip the rims of the martini glasses in some rose petal syrup first and then into the rose petal mixture.



Champagne Rose Petal Panna Cotta

Serves 6 (Inspired by britishchefs.com)

INGREDIENTS
2 ¼ cups partly skimmed milk (2%)
1 ¼ cups heavy cream 
2 tbsp granulated sugar  
4 ½ gelatin leaves, softened in cold water
1 tsp rosewater
6 tsp Artisan Edibles Champagne Rose Petal Jelly     

Place the milk and cream in a large saucepan and bring to a boil.
Remove from the heat and add the sugar and rosewater.
Whisk for a minute to dissolve the sugar.
Then add the softened gelatin.
Pour into six moulds and refrigerate over night to set.

To plate, submerge each panna cotta mould into very hot water (2/3 up). This will help remove the panna cotta from the mould to the plate. Top with a healthy teaspoon of Champagne Rose Petal Jelly or more to taste.