Open cookbook

Exclusive Jordi Roca recipe with PGR edible roses

25.08.2020

PGR is bringing you an exclusive look into haute cuisine with a never-published-before recipe using our edible roses as a major ingredient. 
A big thank you to Mr. Jordi Roca and his team for sharing this amazing recipe with us. 
Scroll down for full recipe and enjoy. 

ROSA JORDI


COMPOSITION

  • Candied rose petals 
  • Rose mousse
  • Apricot jam
  • Apple-grapefruit spread 
  • Macadamia flower
  • Litchi petals
  • Grapefruit caviar 
  • Marinated Green Apple


Cooked rose petals 
300 g Jordi rose petals
300 g Water
100 g Sugar
2 g Ascorbic acid

Remove petals from the roses, and wash them with cold water. Strain the petals, and then dry with a paper towel. Cut the petals into 2 or 3 pieces, depending on their size. Mix water, sugar and ascorbic acid, and then blend. Introduce the rose petals into the sugar solution, and keep in the fridge for 8 hours. Afterwards, cook in a water bath at 90ºC  for 30 minutes. Allow to cool, and then set aside. 

Candied rose petals
400 g Litchi water (from can)
200 g Mineral water
40 g Pectin NH
200 g Liquid glucose
200 g Sugar
600 g Cooked rose petals (from previous recipe)
100 g Rose water
4 g Ascorbic acid

Combine litchi water, mineral water and NH pectin. Blend, and then heat to 40ºC. Add the liquid glucose and sugar.  Bring the mixture to a boil, and then add the cooked rose petals and their syrup (from previous recipe). Cook for 5 more minutes.
While the mixture is cooking, stir rose water with ascorbic acid in a separate bowl.  After five minutes, introduce the rose water and ascorbic acid into the mixture, and let everything cook for 1 minute. Remove from the stove, cover the pot with a lid, and let rest for 20 minutes. Let cool, and store in jars.

Apricot jam
1.200 g Apricot purée
300 g Sugar
480 g Water
34 g Pectin NH

Mix water and pectin, heat to 40ºC, add sugar and the apricot purée. Bring to a boil, and then cook at medium heat for 15 minutes. Allow to cool, and then set aside.

Rose mousse
480 g Heavy cream
40 g Egg yolk
50 g Sugar
50 g Rose water
3 Gelatine sheets
70 g Apricot jam (from previous recipe)

Soak gelatine sheets in water with ice cubes. Pour heavy cream into a pot and heat to 80ºC. 
Mix egg yolks, sugar and rose water in a bowl. Introduce the warm cream and blend everything together. Add the hydrated gelatine and let cool for 2 hours in the fridge. Use a food processor to whip the cream and mix in the apricot jam. Put aside. 

Apple-grapefruit Spread
4 g Potassium bitartrate
3 g Water
60 g Sugar
14 g Pectin NH
200 g Apple juice
8 g Grated grapefruit zest
600 g Sugar 
140 g Glucose

Dissolve potassium bitartrate in water. Mix 60g of sugar with pectin and put aside. Prepare a Koma style tray with silicone covering and a 30cm x 40cm frame. Put aside.
Heat the apple juice, grapefruit juice and zest, to 40ºC.
Add sugar and pectin mix and bring to a boil. Introduce the remaining sugar and glucose, then heat to 107ºC.
Pour in the potassium bitartrate and water mix, stir continuously.
Pour everything directly into the frame and cool to room temperature (if not the mixture could coagulate in the pot and it would be difficult to spread). Cut cubes of 1,5cm. Roll them in sugar until they are completely covered. Place on a sieve screen  to remove excess sugar and leave on a cooling rack for 72 hours to dry. Put aside.  

Marinated green apple with litchi and roses
100 g Granny Smith apples
100 g de Litchi water (from can)
30 g de Rose water
20 g de Sugar

Peel and cut the apples. Mix sugar, litchi water and rose water. Pour together in a bowl with the apple slices. Put aside.

Jordi rose syrup
40 g Rose petals from Jordi rose
100 g Sugar
90 g Water

Blend sugar and petals in a food processor. Put the mixture in a pot, add water and heat to 65ºC. Strain, keep the liquid and put it aside.

Red rose syrup
40 g red rose petals
100 g Sugar
90 g Water

Blend sugar and petals in a food processor. Put the mixture in a pot, add water and heat to 65ºC. Strain, keep the liquid and put it aside.

Petals of white macadamia nuts
100 g Macadamia nuts

Shave the macadamia nuts with a truffle slicer. 

Macadamia petals with rose water
100 g sliced Macadamia nuts
20 g rose water
60 g rose syrup (previous recipe)

Mix the rose water with the rose syrup. Add sliced macadamia nuts and let infuse for a minimum of 1 hour.

Macadamia nut flower
Macadamia nut petals (from previous recipe)
Rose mousse 

Arrange the macadamia nut petals in rose flower shapes, sticking them together with the rose mousse.

Grapefruit caviar

2 grapefruits

Peel grapefruits, and divide into wedges. Open the wedges and carefully take out the citrus caviar without breaking it. Put aside

Litchi petals

1 litchi can

Separate the sugar syrup from the litchi fruits. Keep the syrup for future recipes. Quarter the litchis and remove the hard inner skins. Put aside.

Composition and final presentation

Arrange on a plate the rose mousse, apricot jam, three portions of apple-grapefruit spread, three pieces of marinated green apple and sprinkle the grapefruit caviar on top. Finally, decorate the plate with candied rose petals and put one Macadamia rose in the center.