“It is the time you have wasted for your rose that makes your rose so important”

“It is the time you have wasted for your rose that makes your rose so important.”
Antoine de Saint-Exupéry, The Little Prince
Tomorrow I’ll fly to Oporto and I fill myself with an anticipated happiness: my rose is unmatched in the entire world.

Candied rose petals:
10 rose petals
1 pasteurised egg white
50 g sugar
Wash and dry gently the petals.
Brush the petals with the egg white.
Completely coat the petals with sugar.
Let them dry in a dry place or in the oven at 35ºC for a couple of hours.

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14 Responses to ““It is the time you have wasted for your rose that makes your rose so important””
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This is probably so far my favorite post, Leonor… I adore roses… and I’m so proud of you… reaching out for the sky..of pastry world
Boa viagem!
Wow – These are spectacular. Did you assemble the individual petals into a whole rose flower, or did you make coat one entire rose with the egg white and sugar?
Que coisa linda Leonor! Muito elegante! Pasatelo bien en Oporto.
This is gorgeous, I’m just a little confused as to how/if you get the petals back into a rose and make it stay. Or do you have them in the cup?
Truly amazing, a wonderful idea.
Beautiful! And your site is stunning. I posted a feature on your roses and site today for my edible crafts column. Hope to bring you more clicks! Thank you for sharing. Meaghan
(your feature is at ediblecrafts.craftgossip.com)
that. is. awesome.
Ooh, so beautiful! I was thinking of trying to candy and/or distill my own flowers this spring and summer. I’ll try this for sure!
Your rose is stunning! And the photos are breath-taking!
beautiful!
Des pétales de rose en sucre, comme c’est charmant!
Oh that is beautiful! What a pretty addition to a cake… I’ll be linking.
wow this would look great on a wedding cake, with just the rose heads, or the petals
and so how long will these last? plz email me
Gorgeous!
I just made this today,thank you!!