| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Food networ, Food8 |
4 |
servings |
INGREDIENTS
| 150 |
ml |
Sweet white wine; (4fl oz) |
| 2 |
tb |
Brandy |
| 1 |
|
Sprig rosemary |
|
|
Juice and grated zest of two lemons |
| 30 |
g |
Icing sugar; (1oz) |
| 1 |
tb |
Runny honey |
| 290 |
ml |
Double cream; (10fl oz) |
| 2 |
|
Egg whites |
|
|
Freshly grated nutmeg |
| 1 |
|
Yellow rose; not sprayed with |
|
|
; pesticides |
| 1 |
|
Egg white |
| 110 |
g |
Caster sugar; (4oz) |
INSTRUCTIONS
Put the wine, brandy, rosemary into a bowl. Add the juice and zest of the
lemons and leave to seep overnight.
Peel the rose petals gently off the rose. Break the egg whites up with a
fork. Put the caster sugar into a saucer. Now dip the petals in the egg
white, shake off any excess. In turn, dip into the caster sugar and then
shake any excess off that. Leave to harden overnight in a cool, dry place
on some greaseproof.
The next day, remove the rosemary from the bowl. Add the sugar and the
honey and let it dissolve. Pour in the cream slowly whisking all the time.
Let it reach the point of soft peaks. Do not over whip as you want the
consistency of custard.
In a seperate bowl, whisk up the egg whites and then gently fold into the
cream. Add some nutmeg to taste and then spoon into wine glasses until
ready to eat.
Decorate on the top with the frosted rose petals.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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