Magazine article Sunset

Chez Panisse Sugared Rose Petals

Magazine article Sunset

Chez Panisse Sugared Rose Petals

Article excerpt

CHEZ PANISSE SUGARED ROSE PETALS  MAKES 1 1/2 CUPS/1 HOUR  At Chez Panisse restaurant in Berkeley, spring desserts are often served with a scattering of sugared rose petals. Chopped into colorful confetti or served whole on a cake, the petals have a light crunch, inviting flavor, and subtle fragrance. We went to one of the restaurant's pastry co-chefs, Carrie Lewis, for a tutorial. She recommends using a small pastry brush to apply a thin layer of egg white to the petals before you sprinkle them with sugar; this will ensure they turn out delicately beautiful.  1 large egg white (preferably organic), at   room temperature   Pinch of kosher salt 1 cup sugar (preferably organic),   divided 1 1/2 cups loosely packed, dry, organically   grown small to medium rose petals*,   preferably in a mix of colors  1. In a small bowl, whisk egg white with salt and a pinch of sugar until frothy and well blended. … 
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