- 1/2 cupof egg whites
- 1/2 cupof roses
- 1/2 cupof store bought candied rose petals or granulated sugar
- 3 cupsof Driscoll's Strawberries, hulled
- 1/2 cupof granulated sugar
- 1/10 cupof pure rose extract
- 1/7 cupof lemon zest
- 2 cupsof all-purpose flour
- 1/7 cupof baking powder
- 1/15 cupof salt
- 1/25 cupof soda
- 1 cupof unsalted butter
- 2/3 cupof cold buttermilk
- 1 cupof very cold heavy cream
- 1/5 cupof tablespoons confectioners' sugar, sifted
- 1/10 cupof pure vanilla extract
- 1/7 cupof red or pink food coloring
- 1 cupof strawberries
Separate rose petals, wash them and pat them dry.
Put one egg white in a small bowl and whisk until it's foamy.
Put the sugar in another small bowl and place a sheet of parchment paper or a silicone baking mat on the counter.
Dip each petal into the white.
Drag the petal through the sugar to coat both sides very lightly.
Dry them for at least 6 hours.
Chop the berries and toss them in a pan with sugar.
Stir for 5 to 8 minutes on a medium heat.
Scrape the berries and syrup into a bowl, stir in the rose extract and cool to room temperature.
Take a bowl and add the sugar and lemon zest. Rub the ingredients together.
Add the all-purpose flour, salt, soda and butter. Crush the ingredients with your fingers.
Pour in the milk and stir, but not too much.
Add a little bit of flour to the working surface and pat the dough out until it is 1/2 inch thick.
Pat the scraps together until they're 1/2 inch thick and cut out as many more biscuits as you can.
Bake them for about 15 to 18 minutes.
Beat the cream with a mixer. While beating, add sugar, vanilla and rose extracts.
Add the coloring.
Slice off the top of your biscuits and add a spoon of compote.
Circle the compote with the whipped cream.
Add 3 slices of strawberries.
Take a rose petal and put it between the strawberries. Enjoy!