It’s my birthday on Valentine’s Day. So, why did I decide to run a secret supper that day and cook for three days straight for 16 guests? Because, I don’t really care about Valentine’s Day or my birthday. I’m going to Cuba in a week!
The menu is centered around love and truffles. White truffles, black truffles and chocolate truffles. For the chocolate truffles I wanted to add a delicate crunch and some colour to the presentation. I’m going to nestle each truffle in a rose petal. One thing about candying flower petals is that they usually taste pretty green and slightly bitter. I don’t mind the bitter contrast, but I’m going to add a little orange zest to the egg white to bring some dimension to the flavour. Here’s the recipe..
2 Roses – pick your colour
1/2 cup sugar (chose whatever grade you want, berry sugar is a nice fine grind)
1 egg white – beat with a whisk to break up
dash of vanilla or zest from an orange (add to egg white to flavour)
- Pick some roses from your garden or find a flower store that you trust to sell you food grade roses. Or throw caution to the wind and buy a regular ole rose.
- Spread a 1 mm thick coat of sugar onto parchment paper.
- Use a pastry brush or clean small paint brush to spread egg white lightly on each rose petal. Make sure all surfaces are coated.
- Put each petal on the sugar, then dust with more sugar to coat the top.
- Leave out on counter for 24 hours or until dry.
Place artfully on a cake or use to cup a chocolate truffle to give to your lover.