SOUFFLÉ hurray!
Dec 27, 2020
4 minutes
Rosewater soufflés
PREP + COOK TIME 30 MINUTES (+ REFRIGERATION) SERVES 4
1/3 cup (75g) caster sugar
2 tbsp water, plus 1 tbsp extra
2 tbsp rosewater
300ml thickened cream, plus extra whipped cream, to serve
4 egg whites
2 tsp powdered gelatine Pink food colouring, optional Edible rose petals, to serve
1 Place a collar of foil around four ½ cup (125ml) dishes. Secure with string. Brush the inside of foil lightly with oil.
2 To make the sugar syrup, stir sugar and water in a small saucepan over heat, without boiling, for 1 minute or until sugar dissolves. Remove from heat. Stir in rosewater and cool. Refrigerate for 30 minutes.
Beat cream and sugar syrup together in a medium bowl until soft peaks form.
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