This recipe for crystallized rose petals is from pastry chef Johnny Iuzzini's "Dessert FourPlay" and is used to make Chocolate-Beet Cakes with Candied Beets and Rose Petals.

The Martha Stewart Show, February Winter 2009

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Recipe Summary

Yield:
Makes 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Dip rose petals in simple syrup. Let excess drip off and transfer to a paper-towel-lined plate. Lightly dust rose petals with sugar to coat. Transfer rose petals to a baking sheet lined with a nonstick baking mat or parchment paper. Transfer baking sheet to a cold oven and let dry overnight. Rose petals may be kept in an airtight container for up to 1 week.

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Reviews (1)

Rating: Unrated
02/13/2009
Thank you for having these wonderful pastry chefs on your show, it was very inspiring to watch. I bought Johnny's book as soon as it came out, and I was glad to see him on your show again. Thank you!