Rose flavored desserts are made using rosewater, rose essence, rose syrup, and dried roses.
Rose desserts have a sweet floral aroma to them.
You can make white chocolate rose macarons, rose mousse, rose and raspberry cream puffs, rose ice cream, rose shortbread cookies, peach rose cupcakes, and more!
White Chocolate Rose Macarons
White chocolate rose macarons are made by adding vanilla bean paste to the macaron shell batter.
For a bit of added decoration, you can add dried rose petals to the top of the macaron shells, right after piping them. They will make your macarons looked eye catching with it’s textured look.
The filling is made by adding rose water, and melted white chocolate to a buttercream base frosting.
To decorate the macarons, you can add a little more melted white chocolate and streak it on the top of the macaron shells. You can add a few more dried rose petals or sprinkles that will stick onto the melted white chocolate.
Raspberry Rose Lychee Croissants
Raspberry rose lychee croissants are filled with a burst of fruit flavored.
The croissants are cut in half horizontally, and then spread with a thick layer of raspberry compote.
The croissant is sandwiched together, then a thin layer of lychee syrup is lathered on the top of the croissant.
To finish it off, the croissants are garnished with a few pieces of dried rose petals and freeze dried raspberries that will stick to the lychee syrup.
Raspberry rose lychee croissants have a beautiful pink coloring to them.
Rose Ice Cream
Rose ice cream is an invigorating, creamy ice cream with a hint of rose flavor.
Rose water is added to a simple vanilla ice cream base to infuse rose flavor into the cream base.
Rose water has a concentrated flavor, therefore it’s added slowly, 1 tablespoon at a time, until the flavoring is just right for your liking.
Rose ice cream has a few drops of pink food coloring added to a light pink coloring to the ice cream.
Rose Milk Mousse
Rose milk mousse is a creamy, floral flavored mousse with a vibrant pink color.
Rose milk mousse is made by whipping heavy cream and vanilla extract for a lovely vanilla aroma undertone to the mousse.
Rose syrup is added to the whipped heavy cream, along with melted white chocolate. Gently the mousse is whipped together, and placed in the fridge until ready to serve.
Garnish rose milk mousse dessert with pistachio flakes and dried rose petals.
Rose Shortbread Cookies
Rose shortbread cookies are buttery cookies, with a few beautiful dried rose petals sprinkled on top.
Rosewater and a few dried rose petals are infused into shortbread dough, and then they are cut into shapes and baked in the oven.
After rose shortbread cookies have cooled, the cookie is dipped into white chocolate.
A few chopped pistachios and dried rose petals are sprinkled onto the white chocolate, and then set in the freezer for a couple of minutes.
Rose Cheesecake Truffles
Rose cheesecake truffles are a rich, chocolatey dessert with hints of coconut.
Digestive cookies are blended in a food processor until they become course cookie crumbs.
Softened cream cheese, icing sugar, almond flour, rose syrup, cardamom, and vanilla extract are added to the food processor and blended together to create the truffle base.
Truffles are rolled into small balls from the truffle batter, and then they are coated in desiccated coconut and dried rose petals.
Rose cheesecake truffles are refrigerated until ready to serve.
Rosewater Cream Puffs
Rosewater cream puffs are a light, airy rose dessert.
Cream puffs are made using choux dough, and they are baked in the oven and let to cool.
Rosewater cream puff filling is made by whipping heavy cream with rosewater and granulated sugar until stiff peaks form.
Each cream puff is cut in half, and then rosewater cream filling is spooned onto the bottom part of the cream puff.
The top of the cream puff is gently placed on the filling like a sandwhich.
Sugared petals are assembled onto the top of the cream puffs as a beautiful, floral garnish.
Rose Blossom Panna Cotta Tart
Rose blossom panna cotta tart is a 3 layer rose dessert.
The bottom of the tart is an almond-maple syrup buttery crust.
The filling of the rose tart is made by heating up white chocolate with coconut cream and rosewater essence.
At the end of the cooking process, agar-agar is added to thicken the filling. Rosewater filling is poured over the almond crust and set to cool.
The top of the tart is a rose jelly made with rose petals. Rose jelly is poured overtop of the coconut filling, and then placed in the fridge to set.
Peach Rose Cupcakes
Peach rose cupcakes are a sweet, fruity cupcake with a hint of rose undertones.
Rosewater is added to a cupcake base to infuse the aroma of roses into fluffy cupcakes.
Each of the cupcakes is cored, and then peach filling is spooned into the center of the cupcakes.
Peach puree is infused into buttercream frosting, and then piped onto the rose cupcakes.
Garnish each peach rose cupcake with a fresh peach slice, and a few rose petals.
Raspberry and Rose Chouxnuts
Raspberry and rose chouxnuts are donuts made using choux pastry. Choux pastry is a light, airy pastry used in eclairs or cream puffs.
Choux pastry is piped into rings, and then baked in the oven until golden brown.
Raspberry and rose crème patissière filling for chouxnuts is made by heating milk in a saucepan on medium heat with a few freeze dried raspberries.
In a separate bowl, egg yolks, corn flour, and granulated sugar are whisked together.
Hot milk with raspberries is slowly poured and whisked into the egg yolk mixture to temper the eggs.
After all of the milk has been added to the eggs, the entire mixture is returned to the saucepan and heated again on medium until it thickens.
Once it thickens, it is strained and a few cubes of butter are whisked into the crème patissière, along with rosewater extract.
Raspberry and rose crème patissière is piped into the side of the choux pastry to completely fill the chouxnut.
Chouxnuts are dipped into a rose sugar glaze, and then a couple of freeze dried raspberries and dried rose petals are sprinkled on top.
Rose marshmallows are floral flavored gooey dessert marshmallows.
In a saucepan over medium heat, corn syrup, granulated sugar and water are heated until 240 degrees F (firm ball on the candy thermometer).
Gelatin is whisked together with water, and then the corn syrup mixture is whisked into the gelatin and beat together for about 10 minutes.
Rose water extract is added to the marshmallow base, and then it’s poured into a prepared pan.
Dried rose petals are sprinkled on top of the marshmallows, and then let it sit overnight.