Name: Pikelets with apple and rose compote
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 6
Ingredients: 200 gm (1 1/3 cups) self-raising flour, sieved; 25 gm pure icing sugar, sieved, plus extra for dusting; 2 eggs, separated; 310 ml milk; 1 tbsp vegetable oil; 20 gm butter, coarsely chopped; Crystallised rose petals; 30 fresh organic rose petals; 1 eggwhite, lightly beaten; 100 gm caster sugar; Lemon curd cream; 50 ml lemon juice, plus finely grated rind of ½ lemon; 80 gm caster sugar; 1 egg, plus 1 egg yolk; 60 gm butter, coarsely chopped; 200 ml thickened cream; 100 gm crème fraîche; Apple and rose compote; 600 gm pink lady apples, unpeeled, finely diced; 80 gm caster sugar; 50 ml lemon juice, plus finely grated rind of 1 lemon; ½ vanilla bean, split, seeds scraped; 1 tbsp plain flour, mixed with 1 tbsp cold water; 2 tsp rosewater, or to taste

Pikelets with apple and rose compote

Australian Gourmet Traveller recipe for pikelets with apple and rose compote.

Serves 6

Prep

30M

Cook

30M

Total

If you can’t find unsprayed rose petals, simply leave them out of this recipe.

Ingredients

200 gm (1 1/3 cups) self-raising flour, sieved

25 gm pure icing sugar, sieved, plus extra for dusting

2 eggs, separated

310 ml milk

1 tbsp vegetable oil

20 gm butter, coarsely chopped

Crystallised rose petals

30 fresh organic rose petals

1 eggwhite, lightly beaten

100 gm caster sugar

Lemon curd cream

50 ml lemon juice, plus finely grated rind of ½ lemon

80 gm caster sugar

1 egg, plus 1 egg yolk

60 gm butter, coarsely chopped

200 ml thickened cream

100 gm crème fraîche

Apple and rose compote

600 gm pink lady apples, unpeeled, finely diced

80 gm caster sugar

50 ml lemon juice, plus finely grated rind of 1 lemon

½ vanilla bean, split, seeds scraped

1 tbsp plain flour, mixed with 1 tbsp cold water

2 tsp rosewater, or to taste

Method

Main

1.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).

2.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.

3.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.

4.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.

5.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.