Recipes with Champagne Rose Petal Jelly

Champagne Rose Petal Jelly Meringue Roulade with Rose Petals and Fresh Raspberries

Inspired by Yotam Ottolenghi’s recipe – a showstopper dessert, any time of the year!


For the Meringue:
4 egg whites, at room temperature
250g caser sugar
1 tsp. vanilla extract
1 tsp. white wine vinegar
1 tsp. cornstarch

For the Cream:
100g mascarpone
1 Tbsp. sugar, plus extra for dusting
1 1/2 Tbsp. rose water
400ml heavy whipping cream
2 Tbsp. Artisan Edibles’ Champagne Rose Petal Jelly

For the Filling:
150g fresh raspberries, washed and dried on a clean dish towel
2 Tbsp. dried rose petals
1 tsp. pistachios, crushed


Preheat the oven to 325 degrees.

Line a 9.5 by 13 inch baking pan with two rectangular sheets of parchment paper so that there is a slight overhang around the edges and base and sides are covered.

Using a large, clean bowl whisk the egg whites by hand or with a mixer until they form very soft peaks. Begin adding the caster sugar in a slow stream until the egg whites become firm and very glossy.

Gently fold the vanilla extract, vinegar, and cornflour into the meringue with a large metal spoon. Carefully pour the meringue into the prepared baking pan, levelling the top with a spatula or palette knife.

Bake in the oven for 30 minutes, a crust should have formed and the meringue should be cooked through while still feeling soft to the touch). Allow to cool in the tin before tipping the meringue onto a fresh piece of parchment paper and peeling the paper off of the sides.

In a separate bowl whisk together the mascarpone, icing sugar, and rose water. Add the whipping cream and whisk by hand for about 4 minutes, or until rosewater cream just begins to hold its shape (or, use an electric mixer but take care not to overmix).  Gently fold in Champagne Rose Petal Jelly.

Working with the original underside of the meringue facing up, spread most of the rosewater cream mixture (leaving a few tablespoons to complete the dessert) onto the meringue making sure to leave a border around the edges. Scatter most of the raspberries and 1 1/2 Tbsp. of rose petals over the cream.

Use the parchment paper to assist you in rolling up the meringue along its long edge, aiming for a perfect log shape of rosewater cream stuffed meringue. Transfer to a pretty serving dish and use the remaining rosewater cream to create a wavy stripe along the top of the log. Chill for at least 30 minutes.

To serve, dust the meringue with icing sugar, scattering the remaining rose petals, raspberries, and pistachios over the dessert to finish … enjoy!

Champagne Rose Meringue Stack with Strawberries

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

(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

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.

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

(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


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” !)


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)


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

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.


Grilled Cheese with Champagne Rose Petal Jelly

This sandwich is named “The Whim” by the cheese mongers at Janice Beaton Fine Cheese.

Make by topping and grilling baguette slices with Coppa Salami (or Rosetta De Lyon) and Double Cream Brie (or Riopelle), add a dollop of delicious Champagne Rose Petal Jelly and a sprinkling of fresh pepper Arugula leaves – easy as 1-2-3!


Champagne Rose Petal Cocktails (8 servings)

1 cup water
1 cup sugar
4 cups ice cubes, divided
1 cup gin, divided
½ cup fresh lemon juice, divided
1 x 750ml bottle Champagne
8 teaspoons Champagne Rose Petal Jelly
Rose petals

Place 8 flute glasses in freezer and chill for at least 2 hours.
Stir 1 cup water and 1 cup sugar in medium saucepan over medium heat until sugar dissolves, bring to boil, reduce heat and simmer for 3 minutes – chill until cold (sugar syrup can be made up to 1 month ahead).
Place 1 cup ice, ¼ cup gin, 2 tablespoons lemon juice and 3 tablespoons simple syrup in cocktail shaker, shake well, strain into 2 chilled flutes.

Repeat 3 more times with remaining ice cubes, gin, lemon juice and simple syrup to make 6 more drinks – divide champagne among glasses, add 1 teaspoon of Champagne Rose Petal Jelly to each glass and float a few rose petals on top before serving.

… mmmmmmm, an OMG moment for sure!