Pink and crispy foam

People :

4

Preparation time :

35 min

Difficulty:

Dificil

Description

Esta publicación está disponible en: Spanish

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.

 

Preparation
  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.

 

Marta Olivier Contí, d.o. Empordà

Additional information

People :

4

Preparation time :

35 min

Difficulty:

Dificil