Champagne Cocktail with Rose Petal Syrup

Champagne Cocktail with Rose Petal Syrup

A romantic, rose infused champage.  Perfect for special occasions.

Time

0m

Difficulty

Ingredients

For 4 people

  • 1 Bottle Champagne
  • 1 Punnet Turkish Delight Rose Petals
  • 1 Extra-large egg white
  • 3 tablespoon(s) Caster Sugar
  • 1 teaspoon(s) Water
  • 2 cup(s) Water
  • 5 tablespoon(s) Caster Sugar

Adjust Quantity

Featured Chef's Recipe

Jeffrey Tan

Method

  1. Combine 1 extra-large egg white (at room temperature) with 1 teaspoon of water and beat lightly until the white shows a few bubbles.
  2. Using a small paint brush, paint a thin layer of egg white onto both sides of 4 rose petals.
  3. Gently place the petals into a bowl of 3 tablespoons of caster sugar to coat the under side.
  4. Sprinkle sugar on top of the petals.
  5. Gently shake off any excess sugar.
  6. Lay the petals on waxed paper to dry.  Let dry competely - this will take several hours.
  7. Place remaining punnet of Turkish Delight Rose Petals into a saucepan with 2 cups of cold water and bring to the boil.  Boil for approximately 5 minutes.
  8. Remove petals from the saucepan and stir in 5 tablespoons of caster sugar over a low heat until disolved.
  9. Allow to cool.  Syrup will retain the colour and flavour of the bloom.
  10. Pour 30ml rose petal syrup into each champagne glass.  Fill with champagne.  Garnish with crystalised rose petal.
  11. Note: Note: you will have left over rose sugar syrup which will keep refridgerated for up to 1 month.