Rose is a fashionable colour for the spring/summer season of 2018.
Rose is the name of the first milliner and stylist in history, Rose Bertin the seamstress of Marie Antoinette.
Rose as a flower par excellence… And May is the month for the queen of flowers!
There are more than 150 varieties of roses and in May there are many events which open the doors of their noble gardens, otherwise reserved for the public, organizing fairs and market exhibitions attended by the best Italian and foreign nurserymen.
Roses, which are part of edible flowers, have always had a special place in the kitchen: in the sixteenth century especially in the south of Italy, the liqueur was widespread; in French culinary tradition this liqueur was used in particular by Parisian chefs and today are common ingredients in the menus of starred restaurants.
We thought of offering you a recipe that enhances this element that nature offers us abundantly at this particular time of year. We are talking about jelly made with rose petals: a recipe – that we may call – “petalosa”.
Easy to prepare and extremely versatile, it can be enjoyed alone or with cheese and cakes and is perfect to offer at the end of a candlelit dinner.
It is also a dish that combines well with the warm temperatures of spring as they come.
However, be careful to use only organic flower petals in the kitchen and in any case only those void of pesticides, insecticides or fungicides which are toxic to the human body!
Ingredients for two people
- 200 grams of untreated rose petals
- The juice from half a lemon
- 250 ml water
- 300 grams of sugar.
- 30 ml of edible rose water
- A handful of aniseed seeds
The most important suggestion
If it grows in your garden or on the balcony, pick up the petals of the roses at sunrise: this enhances their scent.
Preparation of rose petal jelly
Begin by selecting those roses – preferably red – that have blossomed well but not yet grazed. Detach the petals one at a time and then cut off the white part, the one closest to the heart of the flower; the next step is of fundamental importance: wash the petals carefully with running water then dry them well.
Now put them together with the aniseed seeds in the mortar and crush until a sufficiently mixed mixture is obtained, which is then blended together with 150 g of sugar.
Once done, pour into a pot with the water adding the remaining sugar, lemon juice and edible rose water. Quickly boil, then lower the heat and cook over moderate heat for 25 minutes for half an hour, until you can test the drop… With a teaspoon, collect a drop of the mixture over the heat and leave it on a plate: if it is dense and compact, you can remove the pot from the stove.
At this point you can pour the jelly into a jar with a hermetic seal and let the jar cool upside down as long as necessary.
If you decide to serve jelly with rose petals as a dessert, our Diamond line bowls are perfect and have an exclusive touch of design thanks to the diamond effect but are still stackable and washable in the dishwasher. Choose those which are transparent in colour: they brighten the red colour of the jelly.
If you like the idea of proposing it for a romantic dinner, we have an additional idea to help you create the right atmosphere: the tea light set from our Crystal line, which also includes candles. An equally suitable alternative is the Crystal tea light holder which has three compartments and in this case, the spark plugs are included.
If you always want a beautiful rose plant to prepare other tasty recipes with its petals, you can take advantage of our Oasis pot which is on promotion. It has a self-irrigating system that allows the plant to feed independently.
Have a wonderful weekend from Omada!