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A rose is a rose
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Indianise a custard with a drizzle of petals
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This summer dessert is a good East and West blend. A parfait is a typical French frozen custard made with cream, while rose petals are a traditional Indian influence. The expats love this dish!
Rose petal parfait
Ingredients
6 egg whites
1 egg yolk
40 gm English
breakfast sugar
20 gm rose petal (dry)
200gm whipped cream
25gm sugar
Method
Boil the dry rose petals in water till they get soft. Cool and blend. Beat the egg white and sugar together till it is stiff. Then add egg yolk and fold it gently. Mix the crème, rose petal puree, egg white and sugar together slowly.
Put the mixture in mould and keep in a freezer at minus 18 degrees centigrade for three to four hours. Unmould and serve.
CHEF VIKAS OSWAL
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