Name: Rosewater soufflés
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 1/3 cup (75g) caster sugar; 2 tablespoon water; 2 tablespoon rosewater; 300 millilitre thickened cream; 4 egg whites; 2 teaspoon gelatine; 1 tablespoon water; extra pink food colouring, optional

Ingredients

1/3 cup (75g) caster sugar

2 tablespoon water

2 tablespoon rosewater

300 millilitre thickened cream

4 egg whites

2 teaspoon gelatine

1 tablespoon water

extra pink food colouring, optional

Method

1.Place collar of foil around four ½ cup (125ml) dishes; secure with string. Brush inside of foil lightly with oil.

2.Stir sugar and the water in small saucepan over heat, without boiling, until sugar dissolves. Remove from heat; stir in rosewater; cool. Refrigerate 30 minutes.

3.Beat cream and sugar syrup in medium bowl until soft peaks form. Beat egg whites in small bowl with electric mixer until firm peaks form; fold into cream mixture.

4.Sprinkle gelatine over water in small jug; stand jug in small saucepan of simmering water, stir until dissolved. Fold gelatine mixture into cream mixture, tint with colouring.

5.Spoon mixture into dishes; refrigerate until set. Remove collars from dishes.

6.Serve with whipped cream and rose petals.

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