Oeufs ala Neige aux Roses

Name: Oeufs ala Neige aux Roses (Snow Eggs with Rose Petals)
Cuisine: French
Ingredients: 2½ cups whole milk; 3 eggs, separated; a handful of scented rose petals; 7 tablespoons superfine sugar; 1–2 tablespoons raspberry puree or 1–2 drops of pink vegetable food coloring; 12 pink rose petals; 1 teaspoon rose water; 1–2 tablespoons raspberry puree or 1–2 drops of pink vegetable food coloring; 1 egg white, lightly beaten

Snow Eggs with Rose Petals

Preparation info

Serves
6

Difficulty
Easy

Appears in

Recipes from a French Herb Garden

By Geraldene Holt

Published 1999

About

An especially fine summer day in my English garden inspired this version of the classic French pudding that is always popular with children. Pink or red rose petals are usually the most highly scented and are the best for crystallizing. The scented sugar needs to be made a few hours ahead.

Ingredients

Rose-Scented Sugar

a handful of scented rose petals
7 tablespoons superfine sugar

Europe
France
Dessert
Mediterranean
Vegetarian
Gluten-free
Summer

Method

Layer the rose petals with the sugar in a jar. Cover with a tight-fitting lid and leave in a warm place for at least 3–4 hours until the sugar has taken on the scent of the roses.

Heat the milk in your widest pan over moderate heat. Beat the egg whites until stiff and fold in 1 tablespoon of