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Ingredientes
- 150 ml Sweet white wine, (4fl ounce)
- 2 Tbsp. Brandy
- 1 sprg rosemary Juice and grated zest of two lemons
- 30 gm Icing sugar, (1oz)
- 1 Tbsp. Runny honey
- 290 ml Double cream, (10fl ounce)
- 2 x Egg whites Freshly grated nutmeg
- 1 x Yellow rose, not sprayed with pesticides
- 1 x Egg white
- 110 gm Caster sugar, (4oz)
Direcciones
- Put the wine, brandy, rosemary into a bowl. Add in the juice and zest of the lemons and leave to seep overnight.
- Peel the rose petals gently off the rose. Break the egg whites up with a fork. Put the caster sugar into a saucer. Now dip the petals in the egg white, shake off any excess. In turn, dip into the caster sugar and then shake any excess off which. Leave to harden overnight in a cold, dry place on some greaseproof.
- The next day, remove the rosemary from the bowl. Add in the sugar and the honey and let it dissolve. Pour in the cream slowly whisking all the time.
- Let it reach the point of soft peaks. Don't over whip as you want the consistency of custard.
- In a seperate bowl, whisk up the egg whites and then gently fold into the cream. Add in some nutmeg to taste and then spoon into wine glasses till ready to eat.
- Decorate on the top with the frosted rose petals.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 125g | |
| Recipe makes 4 servings | |
| Calories 221 | |
| Calories from Fat 127 | 57% |
| Total Fat 14.49g | 18% |
| Saturated Fat 8.88g | 36% |
| Trans Fat 0.0g | |
| Cholesterol 49mg | 16% |
| Sodium 55mg | 2% |
| Potassium 138mg | 4% |
| Total Carbs 10.02g | 3% |
| Dietary Fiber 0.1g | 0% |
| Sugars 2.32g | 2% |
| Protein 2.6g | 4% |
