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Girona Excel·lent Segell de qualitat Agroalimentària
rose petal jelly

Rose petal jelly

Prepared with natural rose petals, it has a fresh, aromatic flavor. It is Can Bech's tribute to flowers. Can Bech rose petal jelly only contains natural products, which exalt the flavor of this delicious jelly. An ideal product for gift-giving and for offering our loved ones. For enjoying on special occasions to remember.
Combines with fresh or Parmesan cheese, with ice cream or fresh yogurt. It is also delicious with foie gras canapes or with dark chocolate for a cake. Perfect for making a very glamorous rose Cosmopolitan cocktail! Ingredients Sugar, water, raspberries, rose petals, apple pectin, lemon juice, and rose aroma.


Foie gras canape with rose petal jelly

1 Toast bread and cut out the desired shape: round, triangular, etc.
2 Make flakes of foie gras and place them on the bread.
3 Add the rose petal jelly and decorate with a little Sichuan pepper.

Cheesecake and rose petal jelly

1 Place a cake base in the bottom of a demountable mold.
2 Melt 250 g of white chocolate and mix with 250 g of whole milk, 2 curd packets, 500 g of cream cheese, and 40 g of sugar.
3 Pour the mix in a saucepan and bring to a boil, stirring constantly. Remove from heat when it starts to boil and pour over the cake base.
4 Let it cool in the refrigerator until the next day.
5 Before serving, spread the Can Bech rose petal jelly on the cake and decorate as you wish.

Coca de San Juan with rose petal jelly


Rid 20 g of yeast with 75 g of a little hot milk.


Add 3 tablespoons of flour and work it until the dough will be smooth. Let stand until doubled volume.


Make a volcano on the kitchen marble and add in the center 250 grams of bread flour, 55 gr of butter, 2 eggs, 55 grams of sugar, a pinch of salt, ½  lemon zest and ½ cup anise.


Work with hand or fork the ingredients of the medium of the volcano. Add the fermented dough and continue working with the flour until the dough is thin and compact.


Stretch the dough on a baking sheet with oil or butter, giving a thickness of 1 cm and an oval form.


Paint with egg and place over a little sugar.


Let stand until doubled in volume.


Cook in the oven at 180 º C for 20 minutes.


Once the coca is at room temperature, add 1 jar of jam of rose petal jelly on top.

If you like, before you add the melon and watermelon jam, you can fill the coca with whipped cream, crème pâtissière, chocolate cream…

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