Jellied rose petals
Posted in Recipes on 28. Jan, 2010
Ingredients
- 100g water
- 1.5g kappa Carrageenan
- 2g rose water
- 10-20 rose petals
Method
Heat the water, rose water and kappa Carrageenan to 100°C then spoon over rose petals. Leave to set in the fridge and use as a garnish for a huge range of desserts
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| Kalys – Kappa Carrageenan 100g
Price: £9.99 |
Cuisine Innovation – Carrageenana 100g
Price: £7.99 |
Kappa Carrageenan Sachets
Price: £4.99 |
Texturas – Kappa
Price: £19.95 |
