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Ginger garnishes.

post #1 of 6
Thread Starter 
I'm making a pear-ginger cheesecake, and I want to make candied ginger roses for garnish. I would like to have a colour similar to pickled ginger. Will beet juice/powder achieve this? And if so, should I colour the ginger before, during, or after candying?

Thanks!
post #2 of 6
Kim,

You might want to color before you sugar. I understand beet juice but red food color is so much quicker, you can vary the color pinks for depth, immerse the softened ginger in a light pink color and then dip the bottom in a darker pink to have a nice contrast of colors. If you decide to use beet juice (nothing wrong with that ) use the same principle, have a darker shade at the base.
Candy the rose after and let it solidify. There are many techniques for this....je crois.

A thought.....

Petals
Réalisé avec un soupçon d'amour.

Served Up
(168 photos)
Wine and Cheese
(62 photos)
 
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Petals
Réalisé avec un soupçon d'amour.

Served Up
(168 photos)
Wine and Cheese
(62 photos)
 
Reply
post #3 of 6
Thread Starter 
Ah, makes sense. Thanks!
post #4 of 6
How about candying a rose made from the pink pickled ginger that is served with sushi?
Is it the type of vinegar that lends that pink color?
Success is getting to eat your mistakes along the way.........

35 years of baking and pastry making, and every day still brings new learning opportunities.
Happy Baking! Cheers! Mr. Pastry
Reply
Success is getting to eat your mistakes along the way.........

35 years of baking and pastry making, and every day still brings new learning opportunities.
Happy Baking! Cheers! Mr. Pastry
Reply
post #5 of 6
"Sushi ginger" is called gari in Japanese. It can sometimes naturally be a very pale pink, but if it's commercially made and the pink has any depth to it -- it's not the vinegar, it's food coloring.

BDL
post #6 of 6
Thread Starter 
Actually that was my first thought, but I was concerned about the flavour.
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