200 gm (1 1/3 cups) self-raising flour, sieved25 gmpure icing sugar, sieved, plus extra for dusting2eggs, separated310 ml milk1 tbspvegetable oil20 gmbutter, coarsely choppedCrystallised rose petals30 fresh organic rose petals1eggwhite, lightly beaten100 gm caster sugarLemon curd cream50 ml lemon juice, plus finely grated rind of ½ lemon80 gmcaster sugar1egg, plus 1 egg yolk60 gmbutter, coarsely chopped200 ml thickened cream100 gm crème fraîcheApple and rose compote600 gm pink lady apples, unpeeled, finely diced80 gm caster sugar50 mllemon juice, plus finely grated rind of 1 lemon½ vanilla bean, split, seeds scraped1 tbsp plain flour, mixed with 1 tbsp cold water2 tsp rosewater, or to taste
For crystallised rose petals, brush petals with eggwhite, sprinkle lightly with caster sugar, then place on a tray lined with baking paper to dry (1-2 hours).
For lemon curd cream, whisk lemon juice and rind, sugar, egg and yolk in a heatproof bowl to combine. Add butter, whisk continuously over a saucepan of simmering water until thickened (5-10 minutes), cool, cover closely with plastic wrap and refrigerate until chilled (2 hours). Just before serving, whisk cream and crème fraîche to soft peaks and fold in curd to create a ripple effect.
Meanwhile, for apple and rose compote, combine apple, sugar, lemon juice, lemon rind and vanilla in a saucepan over medium heat, stir occasionally until apple is just tender (2-3 minutes), then add flour mixture and rosewater and stir occasionally until sauce is syrupy (1-2 minutes). Keep warm.
Combine flour and icing sugar in a bowl. Whisk yolks and milk in a separate bowl until combined, then pour into flour mixture and whisk to combine. Whisk eggwhites in a separate bowl until soft peaks form, then fold through flour mixture.
Brush a large frying pan with oil and heat over medium heat. Add a dot of butter and tablespoons of batter and cook until bases are golden and bubbles form on surface (2-3 minutes), then turn and cook until golden (2-3 minutes). Keep warm. Repeat with remaining oil, butter and batter, then serve pikelets hot with apple and rose compote, lemon curd cream and crystallised rose petals, dusted with icing sugar.
This recipe is from the May 2012 issue of Australian Gourmet Traveller.