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Desserts by Jordi Roca

Rose souffle with caramelized petals

Pink and crispy foam

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Rose souffle with caramelized petals

At a glance

Serves:
4
Difficulty:
Difficult
Cost per serving::
Media
Method:
20 min.
Preparation:
15 min.
 
 

Jordi Roca

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Ingredients

    For soufflé

    • 100 ml cream
    • Rose Water 100ml
    • 200 g. of Egg white
    • 4 g. of agar agar
    • 75 g. sugar
    • Rose petals
    • Butter and sugar

    For the rose petals:

    • 100 m.l water
    • 100 g. sugar
    • Rose petals.

     

Method

  1. Infuse the rose petals with cream and rose water for 5 min .
  2. Strain and add the agar agar, and, stirring constantly, bring to the boil. Reserve
  3. Beat the Egg whites and sugar until stiff, and gradually add – while stirring constantly  – the mixture and the agar agar. Don't let it set.
  4. Fill molds with the souffle mixture coffee cups, greased with butter
  5. Bake in the oven for about 5 or 6 minutes at 200ºC.
  6. Heat the petals with boiling water and sugar.
  7. When the water has colled, stretch the petals out on a baking paper and let them dry in the turned-off oven overnight.

 

Recommended wine

Marta Olivier Contí, d.o. Empordà

Comments

  1. lee doughty   07.01.2012

    this was a lush recipe thank you soooooooooo much

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Jordi Roca

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Jordi Roca, the younger of the Roca brothers and head dessert chef at the restaurant El Celler de Can Roca.

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