Prep 6 hrs
Cook 10 mins
- 14 large rose petals, rinse gently
- 1⁄4 cup natural cream cheese, at room temperature
- 4 ounces white chocolate
- Comments: Believe it or not, gourmet rose petals are available for the purpose of cooking and are quite tasty.
- However, confirm that they are pesticide-free when buying or grow the roses yourself.
- They make a romantic garnish for salads, entrées, and desserts.
- Experiment with different fillings.
- Preparations: When purchasing rose petals, make sure they have nice large, clean petals.
- Wash rose petals gently and pat dry thoroughly.
- Prepare 14 rose petals by rolling individually around small pieces of cream cheese.
- Set stuffed petals about 1/4 inch apart on a baking sheet.
- Temper white chocolate according to instructions above.
- Place tempered white chocolate in a parchment cone or small pastry bag with tiny tip.
- Place finger on tip to hold chocolate in until ready to dribble.
- Quickly (before chocolate cools down) dribble white chocolate over the top of all the petals by going back and forth, covering half of each petal top.
- Place in the refrigerator for up to 6 hours.
- Because rose petals are perishable, they are best eaten within hours after preparation.
- Serve on plates covered with doilies, or serve with your other favorite dessert, which could be you.
- Now light the candles, play some nice music, turn off the lights and place platter on table and snuggle up and enjoy taking turns feeding each other.
Hey! This is good stuff! I've often made Candied Rose Petals, but this adds a new twist. I used petals from more than one rose bush, so I had slightly different tastes (each bush has a slightly different tasting petal.) Both my friend and I loved these. I also prepared a second lot adding just a sliver of ginger (preserved in syrup) to the cream cheese. Coupled with the white chocolate, this gave an extremely interesting taste. Very easy to make, although my friend had just a little trouble rolling up some of the smaller petals. I highly recommend this for those who want a different taste.
This was no doubt, wonderful. I admit that it was not the easiest recipe to make, but it was worth it.