Snow chafing of rose nectar

Yield: 4 servings

Measure Ingredient
\N \N The Singapore Food Festival Gala Dinner Menu
\N \N A Delightful \"Bandung\" sherbet.

SOURCE: OUR CREATIONS: CUISI

(See Tender Veal Satay recipe for details on full menu) INGREDIENTS Rose Syrup 200 ml Water 500 ml Condensed milk 2 tsp UHT Milk 10 ml Egg White 1 no Atapis Seed 1 no METHOD OF PREPARATION 1. Boil the UHT Milk with water and condensed milk, place egg white, bring temperature up to 82'C. 2. Remove from heat and transfer to a new pot. Set aside and let cool. 3. Add rose syrup, bring to a machine and whisk for 30-35 minutes. 4. When ready, place on champagne glass and garnish with an atapis seed.

Submitted By SHERREE JOHANSSON On 10-14-94

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