Snow Eggs with Rose Custard Recipe
Ingredients
| Egg whites | 3 | |
| Caster sugar | 1 Tablespoon | |
| Lemon juice | 1 Teaspoon | |
| 1 cup / 250 ml / 8 fl oz milk | ||
| Rose custard | ||
| Egg yolks | 3 | |
| Caster sugar | 2 Tablespoon | |
| 3/4 cup / 155 g / 5 oz natural yogurt | ||
| Rose water | 1 Teaspoon | |
| 2 tablespoon raspberry puree | ||
| Crystallized rose petals | ||
| 12 pink or red rose petals | ||
| 1 egg white, lightly 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.
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.
Chef
