Therose water It is commonly known as cosmetic and its great benefits, but there is also the essence of rose water for food use (aromatic aroma), which is widely used in the Middle Eastern pastry.
Of course, for obvious reasons, they are 2 different products among themselves that can not be used to perform functions other than those for which they were produced.
How to extract the essence of rose water for food use?
Take untreated roses, clean the petals for good and wash them with cold water.
Then dry them gently to prevent them from being burned and put them in a jar
Pour in the jar of distilled food water, the proportion will be about 1 litre of water every 200gr of petals.
At this point put the jar in the sun for 7 days stirring occasionally
Spending the days will be nothing but filtering water and your food rose water is ready
Rose water for sweets where you buy?
As you can see, it is a long and very expensive procedure, you can buy the aroma with rose water directly in our online shop.
The water of roses in pastry is used, it is possible to use in cookies, in cakes, in any preparation.
But it is also possible to use it to create creams, soaps, cosmetics and is to glycol base.
Recipe with rose water essence: sweet Persia Love Cake
Ingredients
For the cake:
- 250ml of natural yogurt;
- 1 teaspoon of baking powder;
- 6 eggs;
- 220 gr raw sugar;
- 150 gr almond flour;
- 250 gr of semolina;
- 6 cardamom berries;
- 60 gr of chopped pistachios;
- 1 pinch of saffron;
- 2 tablespoons of rose water essence;
- 100 ml of almond milk;
- orange peel grated;
For syrup:
- 125ml of water;
- juice of an orange
- 125 gr raw sugar;
- 2 tablespoons of aroma of rose water
Proceedings
Take and crush the cardamom berries and place them in a pot with saffron and milk and heat a few minutes.
Apart from boiling eggs with sugar until you get a homogeneous dough, then add yogurt, almond flour, semolina, yeast and mix well.
Now we can add the previously heated compound of cardamom, the chopped orange peel, pistachios and finally the essence of rose water.
Then mix with an electric shocker until you get a homogeneous consistency.
Pour the mixture into a 24 cm tortier and bake in a preheated oven at 180° for about 45 minutes.
Now we prepare the syrup.
We prefer all ingredients and put them in a pot and bring to boiling, let it boil for about 5 minutes until the mixture is thickened.
When the cake is ready with the help of a brush of the kitchen brush the cake with syrup and the cake is ready.
You can find it more than 60 food aromas, browse our shop to choose what you need, add it to your cart and receive it at your home.
