Frosted fruit and rose petals

frosted fruit and rose petals

Frosted fruit and rose petals

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Do not pick rose petals that have been sprayed with chemicals. Use unblemished petals and wash them carefully but gently before frosting. Hold each at base with a pair of tweezers and quickly dip in very cold water, gently pat dry with absorbent paper
Servings: 8
Calories: 80


  • large pink rose petals
  • 2 egg whites
  • 4 oz caster sugar
  • 32 green seedless grapes separated into small bunches
  • 16 whole fresh strawberries stalks still attached


  • Lightly beat the egg whites in a bowl and spread the caster sugar on to a flat plate.
  • Frost the rose petals: holding each by tweezers, dip first into the egg white, then sprinkle with the sugar, to coat both sides thoroughly. Spread out in a single layer on a plate, and leave to dry overnight.
  • Frost the green grapes: holding each fruit by its stalk, dip first into lightly beaten egg white, then roll in the sugar. Place on a large flat plate, making sure they do not touch each other, and leave to dry overnight.
  • Two hours before serving, repeat process with the strawberries.
  • To serve: pile the strawberries and grapes carefully into a pyramid on a flat dish, then arrange the rose petals on top.
Calories: 80 kcal
Carbohydrates: 20 g
Protein: 1 g
Fat: 1g
Saturated Fat: 1 g
Sodium: 13 mg
Potassium: 87 mg
Fiber: 1 g
Sugar: 18 g
Vitamin A: 16 IU
Vitamin C: 15 mg
Calcium: 7 mg
Iron: 1 mg
Dishes Desserts
Ingredients Fruits, Strawberry
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