Here is a recipe completely stemmed from the garden roses growing outside.  A gorgeous variety of white, pink, and red roses line the property during the spring months.  Roses, as you know, have that wonderful floral sweet perfume, that really translates well to culinary applications.  Roses have a long history in food, including candied petals, to rose water, to teas.  The natural sweetness and aroma comes through to enhance every part of this dish. I've really fallen behind in my posts because of the busy pace of life but here is the latest installment.  I hope you enjoy! 

Rose, Rhubarb, Foie, and Beet

Rose Pana Cotta
4 cups of heavy cream
3/4 cup of sugar
2 cups of fresh rose petals
4 1/8 tsp gelatin
2tbsp of water

Rose syrup
1 cup of water
1 cup of sugar
2 cup of fresh rose petals 

Beet and Rhubarb Compote
2 red beets roasted and small diced
2 stalks of rhubarb peeled and small diced
1 cup of apple cider vinegar
1/4 cup of rose syrup
salt to taste

Rhubarb sous vide
4 rhubarb stalks peeled cut into 2 inch pieces
1/8 cup of rose syrup
1/4 cup of rose petals
cooked for 30-40 minutes until tender

Tart tatin
1 sheet puff pastry cut into small rounds
Sous vide rhubarb
1 tbsp of butter
1 egg for wash

4 4oz of pieces of foie scored
salt and pepper

For the panna cotta,

Place cream, sugar, rose petals into a pot.  Bring to a simmer then turn off the heat.  Allow the cream to cool slightly and steep the roses.  Then in another bowl mix water and gelatin and allow it to bloom for 3 minutes.  Then take some of the warm cream and strain it over the bowl of gelatin.  Once melted you can add all of the gelatin mixture back into the cream mixture and stir well.  Then strain the pana cotta onto a sheet pan and place into the refrigerator until set ( at least 2 hours). After about 30 minutes, I topped the whole pana cotta with fresh rose petals.  The mixture was still a little warm which wilted the rose petals just enough to help them stick on top.

Rose syrup

Place water and sugar in a pot. Bring to a boil and cook for 2 minutes.  Turn off the heat and add the rose petals.  Allow to cool to room temperature.  Then puree rose petals if desired or strain out.

For Beet and Rhubarb Compote

Place all the ingredients into a pot.  Bring to a boil and turn down to a simmer.  Cook until mixture becomes thick (about 10-15 minutes. ) Adjust the seasoning if needed. Set aside to cool.

For the Rhubarb Tart Tatitin 

Place rhubarb stalks cut into 2 inch pieces, syrup, and rose petals in a sous vide bag.  Seal air tight.  Place in a water bath set at 160 degrees.  Cook for 30 to 40 minutes or until tender.  Take the rhubarb out of the bag.  On a sheet pan lined with parchment paper place 4 to 5 small pieces of the cooked rhubarb on the sheet pan.  Then place a small dollop of butter on top.  Then add the small round of puff pastry on top of the rhubarb and butter.  Repeat the steps until you have the sheet pan full.  Then with the egg brush the tops of the puff pastry.  Place in a preheated oven at 400 degrees.  Cook for 35-40 minutes until puff pastry is golden brown

To finish

Simple score the foie gras on both sides with a paring knife.  Then season with salt and pepper.  In hot saute pan add the foie gras.  Cook on the first side about 3 minutes.  Then flip over and cook for another 1-2 minutes. Take out and let it drain on a towel.  Meanwhile on the plate add a little of the rose syrup on the bottom. Add the beet compote.  Use a small round cutter and cut the panna cotta and place on the plate.  Add the tart tatin and the foie gras to the plate.  Finish with micro green, serve and enjoy!

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