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Floral Cream Fondants
- Makes
40–45
cream fondants - Difficulty
Easy
Published 2012
Rose and violet creams, quintessential English delicacies, have that Marmite effect on people, inspiring passion and revulsion in equal measure. We love them and ensure we never run out of stock, as the consequences are simply unthinkable.
Ingredients
30 ml 1 tsp
Method
Place the double cream in a jug and add the rose water (or flavouring of choice) and food colouring, if using. The total quantity of liquid – the cream, flavouring and colouring – must not exceed 30ml. Place the jug on digital scales and start with 25ml of cream and add the flavour and colour before topping up to 30ml with the cream.
Beat the egg white with an electric hand whisk until
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