John Myers
Contents
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Ingredients
Roses - ice cream ...
- 1 Egg yolk
- 1 teaspoon Sugar
- 0,5 packet Vanilla sugar
- 50 Milliliters Milk
- 1 teaspoon Rose water
- 1 teaspoon Grenadine
- 80 g Whipped cream
- 0,5 packet Cream stiffener
- 0,5 packet Vanilla sugar
... and candied rose petals
- 2 Rose petals from unsprayed roses
- 1 Egg Whites
- Fine sugar
Serving
- Powdered sugar
Instructions
Roses - ice cream ...
- Stir egg yolk, sugar, vanilla sugar and milk over a hot water bath until creamy. Stir in the rose water and grenadine. Stir cold over a cold water bath.
- Whip the cream with the whipped cream and vanilla sugar until stiff. Fold in carefully. Fill the mixture into silicone molds and place in the freezer for about 3 to 4 hours (or overnight).
... und kandierte Rosenblütenblätter
- Pluck the petals off. Cut off the light-colored stems. Beat a little egg whites. Put the sugar on a plate. Brush the petals with egg white with a kitchen brush and turn them in the sugar (use tweezers if necessary).
- Place the petals on a baking sheet lined with parchment paper. Leave to dry in the oven at 50 degrees for about an hour. Do not close the oven door completely, clamp a wooden spoon or something similar in between.
Serving
- Sprinkle the dessert plate with powdered sugar. Remove the ice from the silicone molds and place on the dessert plates. Garnish with the candied rose petals.
Nutrition
Serving: 100gCalories: 230kcalCarbohydrates: 19.1gProtein: 2.2gFat: 16.2g
