3 ways with rosewater

by: Shané Barnard | 18 Oct 2017
 

Cupcakes with sugared rose petals

• 125g butter

• 250ml Huletts White Sugar

• 2 large eggs • 250g self-raising flour • 5ml baking powder • 5ml vanilla essence • 250ml milk

FROSTING

• 300ml Huletts Icing Sugar, sifted • about 15ml rosewater

SUGARED ROSE PETALS

• fresh rose petals

• 1 egg white

• Huletts Castor Sugar

1. Cream the butter and sugar until light. Add the eggs and beat well.

2. Sift the flour and baking powder together and fold this and the milk into the butter mixture, alternately.

3. Spoon the batter into a lined muffin tray and bake at 190°C for 10–12 minutes or until a skewer inserted into a cupcake comes out clean. Cool on a wire rack.

4. Make the frosting Mix rosewater into the icing sugar a little at a time until the mixture is smooth but not too runny. Dip the cupcake tops into the glaze and allow any excess glaze to run off. Turn back over and decorate with a few cake sprinkles if desired. Leave to set.

5. Make the sugared rose petals One at a time, brush the petals with a thin layer of egg white on both sides and sprinkle liberally with castor sugar. Set aside to harden then use to decorate the cupcakes.

Rice pudding with rosewater

• 250ml jasmine rice

• 400ml tin coconut milk

• 250ml milk

• 125ml Huletts SunSweet Brown Sugar

• 1 cardamom pod, bruised

• 50ml rosewater

• handful pistachio nuts, chopped

• juice and zest of 1 lime

1. Put the rice, coconut milk, milk, sugar, cardamom pod and a large pinch of salt in a saucepan and bring it to the boil. Reduce the heat and simmer until the rice is cooked. Stir frequently and add a little boiling water if necessary.

2. Once the rice is cooked, take the saucepan off the heat and remove the cardamom pod. Stir through the rosewater and a squeeze of lime juice. Serve warm or chilled with nuts and lime zest.

Meringue sandwiches

• 2 large egg whites, at room temperature

• pinch of cream of tartar

• 75ml Huletts White Sugar

• 30ml rosewater

• pink food colouring

• 80g dark chocolate

1. Beat the egg whites until foamy, then add the cream of tartar and beat until soft peaks form.

2. Add the sugar, a teaspoon at a time, beating well after each addition. Once all the sugar has been added, add the rosewater and food colouring and beat for a few more minutes until the sugar has dissolved.

3. Spoon the meringue mixture into a piping bag with an open star nozzle and pipe small rosettes onto a lined baking tray. Bake in a preheated oven at 100°C for approximately 45 minutes or until the meringues are dry and lift off the baking paper.

4. Melt the chocolate on the defrost setting in the microwave. Dip the bottom of a meringue in melted chocolate and stick it to another meringue to make a sandwich.

- Homemag

 

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