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  • New Zealand Woman’s Weekly

    SOUFFLÉ hurray!

    Dec 27, 2020 4 minutes

    Rosewater soufflés

    PREP + COOK TIME 30 MINUTES (+ REFRIGERATION) SERVES 4

    1/3 cup (75g) caster sugar
    2 tbsp water, plus 1 tbsp extra
    2 tbsp rosewater
    300ml thickened cream, plus extra whipped cream, to serve
    4 egg whites
    2 tsp powdered gelatine Pink food colouring, optional Edible rose petals, to serve

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

    2 To make the sugar syrup, stir sugar and water in a small saucepan over heat, without boiling, for 1 minute or until sugar dissolves. Remove from heat. Stir in rosewater and cool. Refrigerate for 30 minutes.

    Beat cream and sugar syrup together in a medium bowl until soft peaks form.

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