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Snow Eggs With Rose Custard

sweet.chef's picture
Ingredients
  Egg whites 3
  Castor sugar 1 Tablespoon
  Lemon juice 1 Teaspoon
  Milk 8 Fluid Ounce (250 Milliliter)
  Custard 1
  Egg yolks 3
  Castor sugar 2 Tablespoon
  Natural yogurt 5 Ounce (155 Gram)
  Rose water 1 Teaspoon
  Raspberry puree 2 Tablespoon
  Egg white 1 , beaten
Directions

1. To make crystallized rose petals, brush rose petals with egg white, sprinkle with sugar, place on nonstick baking paper and set aside in a warm place to dry.
2. To make meringues, place egg whites in a bowl and beat until soft peaks form. Continue beating while slowly adding sugar, then beat in lemon juice and beat until soft peaks form.
3. Place milk in a large frying pan and bring to simmering over a medium heat. Using two tablespoons shape spoonfuls of egg white mixture and poach in milk for 2-3 minutes or until cooked. Using a slotted spoon remove meringues from milk and drain on absorbent kitchen paper. Reserve milk.
4. To make custard, place egg yolks and sugar in a heatproof bowl and whisk until thick and creamy. Continue beating while slowly pouring in reserved hot milk. Place bowl over a saucepan of simmering water and cook, stirring constantly, until mixture thickens and coats the back of a metal spoon. Remove bowl from pan and set aside to cool for 5 minutes. Stir yogurt, rose water and raspberry puree into custard mixture. Place bowl in iced water and stir until custard is cold.
5. To serve, divide custard between 4 dessert plates, top with 3 meringues and scatter with rose petals.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Dessert
Method: 
Poached
Ingredient: 
Egg
Interest: 
Healthy
Cook Time: 
15 Minutes
Servings: 
4

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