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Rose coloured glasses: dessert inspiration

Friday 16th March 2018
A delight to the senses, rose is a beautiful element to incorporate into your dessert and beverage menu at your next celebration. Whether you’ve chosen to run with a rose-coloured theme or simply wish to channel rose flavours and combinations, we have put together a mood board of inspiring things you can create with this magical ingredient. You don’t have to wear rose coloured glasses to have a great time, just a few desserts and flute of bubbly will suffice!
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Rose water is a subtle, floral profile that makes all the difference when it comes to cakes and biscuits, and just about any other dessert you can think of. A staple of Middle Eastern cuisine, rose water particularly pairs well with other continental flavours like pistachios, almond, marzipan, honey and cardamon. Take a combination of any of these ingredients and you’ve essentially got yourself a recipe for success. Since the blend of floral and nutty flavours is really what distinguishes this type of dessert from the rest, it is a great option for those who are vegan or gluten intolerant. Almond flour can be used to substitute traditional wheat flours, while alternatives to butter, like olive or grapeseed oil, are often used to create a denser texture. Garnish with dehydrated rose petals and voila, you have a sophisticated dessert that’s suitable for any wedding reception, engagement or bridal shower celebration.

If you have skipped the cake and opted instead for a dessert table or alternative display, you can still make ‘rose’ the star of the show. Ice cream conjures such a nostalgic sense of joy and whimsy, making it a great way to cap off the dining experience and welcome the evening’s shenanigans. Rose flavoured ice cream not only looks great, but it’s subtle flavour means that it is not too sweet nor overpowering. Have ice cream canapés that your guests can enjoy as they move around the room. You can present these in rustic glass jars, or individual ceramic bowls for a modern edge. Donuts are another fun option that you can creatively present as a donut tower or wall display. A rose-flavoured glaze will elevate this untraditional wedding dessert and bring out the inner child in all of your guests. The macaron is another bit-sized indulgence that lends itself to the gorgeous pink colour and flavour profile of rosewater. Opt for a unique cream filling like hazelnut or coconut for something unexpected and delicious. You can also in also consider these rose-flavoured desserts as a potential wedding favour, something for your guests to enjoy with a cup of tea when they get home after a long day of celebrations. Tempered chocolate with rose petals is a decadent gift that you can easily create from home. Wrap in individual boxes or bags with a personalised note, or have as part of your dessert table as a lighter dessert option.

Rose is no stranger to the world of cocktails, mocktails, and other smile-inducing beverages. In fact, it’s where most of us began our love affair with this refreshing ingredient. So why not offer something a little different at your next event in a rose-infused cocktail or refreshing rosé granita? We have included one of our favourite recipes, from Williams Sonoma, for a fun party detail that is both beverage and dessert.

Rosé Champagne Granita

1/2 cup sugar

1 1/2 cups water

Rosé Champagne

1 tbsp. lime juice (fresh)

Heat up saucepan and stir in sugar with water. Bring to a boil and stir occasionally to prevent sugar from burning. Stir till sugar is completely dissolved. Remove from heat and let cool. Once cooled, add in one full bottle of Rosé Champagne and lime juice.

Pour into a freeze-proof container and place in the freezer for about least one hour. Use a fork to break up the frozen mixture to form a crystallised consistency. Return to the freezer for about 8-10 hours, occasionally breaking up the mixture with a fork. This will help the mixture to retain the consistency of granita.

Spoon the desired amount of granita into small glasses or bowled (preferably chilled) and serve immediately.

Friday 16th March 2018