Name: Rose Petal Cake Crumbs
Yield: Yield: 1.01 kg/2 lb 3.52 oz
Cuisine: United States
Ingredients: Water 250 g 8.82 oz 64.94%; All-purpose flour 220 g 7.76 oz 21.78%; Beet powder 30 g 1.06 oz 2.97%; Rose petals (about 6 roses) 90 g 3.17 oz 23.38%; Lemon juice 5 g .18 oz 1.3%; Baking powder 10 g .35 oz .99%; Sugar 40 g 1.41 oz 10.39%; Crème fraîche 30 g 1.06 oz 2.97%; Elderflower liqueur 50 g 1.76 oz 4.95%; Sugar 240 g 8.47 oz 23.76%; Rose petal purée 220 g 7.76 oz 21.78%; Eggs 100 g 3.53 oz 9.9%; Butter, melted 110 g 3.88 oz 10.89%

Preparation info

Yield:
1.01 kg

Difficulty
Medium

Appears in

The Elements of Dessert

By Francisco Migoya

Published 2012

About

Ingredients

Rose Petal Purée

Rose petals (about 6 roses) 90 g 3.17 oz

Method

For the rose petal purée: Simmer the rose petals in the water until the roses are tender, about 15 minutes.
Add the sugar and lemon juice and simmer for an additional 5 minutes.
Purée in a blender until smooth. Cool in an ice water bath. If not using right away, reserve in an airtight container in the refrigerator. Discard after 4 days.