Using rose petals

Rose petals, from scented, old-fashioned roses, should be used with restraint to perfume puddings. Rose petal recipes are not too common, and those that one does come across usually call for whole rose petals. However, it is easy enough to adapt basic cream-based recipes (for example, custards, bavarois, whipped creams for meringues, ice creams) by replacing the flavouring ingredient with a judicious amount of rose petal purée.

To make the purée, process rose petals with lemon juice and a spoonful or two of stock syrup in a processor or blender. The lemon juice is particularly important to preserve the colour. Without it the purée turns an unprepossessing, bluish colour. The purée can be frozen in small batches to be used within the next one to two months.