Rose Petals in Tempura

By corlear

Ingredients

• For the tempura batter:
• 3/4 cup plain flour
• 1/2 cup water
• 1 tsp dried yeast
• salt
• sugar
• For the rose petals:
• 2 large roses
• To finish:
• 3 tbsp honey
• 11/2 tbsp rose water
• 11/4 cup 0.4º olive oil
• salt

Preparation

Step 1

For the tempura batter:
1. Dissolve the yeast in cold water.
2. Add the flour, salt and sugar and work until you get a thin, creamy batter.
3. Cover with cling film and keep in the fridge for at least 4 hours.
4. Stir the mixture before using it.

For the rose petals:
1. Choose 20 firm petals, about 1¼ to 1½" in diameter (2 petals per person).

Final Steps & Preparation:
1. Heat the 0.4º olive oil to 275ºF.
2. Dip the rose petals in flour and then lightly coat them in batter. Fry in the oil, which should not be very hot. The tempura batter has to be crunchy. Drain and spread over kitchen paper to absorb any excess oil.
3. Season with salt
4. Place 3 drops of rose water and drizzle a circle of honey on each petal.