Rose water brulee
Ingredients (8 portions)
| Amount | Measure | Name |
|---|---|---|
| 125.00 | g | CARTE D'OR Crème Brûlée 6x1kg |
| 1,000.00 | ml | MEADOWLAND Classique 10 x 1L |
| 15.00 | ml | Rose water |
| 16.00 | pc | rose petals |
| 2.00 | pc | Egg white (35g) - lightly whisked |
| 20.00 | g | Castor sugar |
Preparation
1 Bring 750ml of the meadowland cream to the boil
2 Add the rest of the meadowland and the rose water to the crème Brulee powder and mix
3 Once the cream mixture is boiling add the powdered mixture and allow to simmer for 3 minutes
4 Pour into ramekins and refrigerate until set.
5 Garnish
Lightly mix the egg whites
Brush the petals with egg with then dip into castor sugar until covered
Place on a cooling rack to dry
6 Finish the set brulee with the rose petals
Recipe review
(0 Ratings, 0 Reviews)
