Chez Panisse Sugared Rose Petals
At Chez Panisse restaurant in Berkeley, spring desserts are often served with a seasonal flourish: a sprinkling of sugared rose petals. Chopped into colorful confetti or served whole on a cake or candy tray, the petals have a delicate crunch, inviting flavor, and subtle fragrance. We went to one of the restaurant's pastry co-chefs, Carrie Lewis, for a tutorial. Along with organic rose petals, she recommends using a small brush to apply the thin layer of egg white (it makes the sugar stick) so the petals turn out beautiful and delicate. At Sunset, we used the petals to decorate Butter's Vanilla Cake spread generously with Vanilla Buttercream.
Chez Panisse, Berkeley