Mint ice with sugared rose petals


Ingredients 11
Servings 8
Time

Ingredients

  • 3
    eggs
  • 250
    g
    castor sugar
  • 400
    ml
    milk
  • 30
    ml
    fresh mint leaves (or more to taste)
  • 750
    ml
    crème fraîche
  • 5
    ml
    lemon juice
  • a few drops green food colouring (optional)
  • SUGARED ROSE PETALS
  • 1
    pink rose (scented), petals
  • 1
    egg white, lightly beaten
  • 50
    g
    castor sugar
 

Method

 
Set freezer to coldest setting. Whisk eggs and 125 g sugar until thick. Bring milk and remaining sugar to boil. Add to egg mixture, whisking constantly. Place over a saucepan of simmering water and cook, stirring, until thick enough to coat back of a wooden spoon. Remove from stove, add mint and infuse for 1 hour. Strain. Stir in crème fraîche, lemon juice and food colouring. Freeze for 1 hour, remove from freezer and beat until slushy. Return to freezer. Repeat twice. SUGARED ROSE PETALS: Brush petals lightly with egg white. Dust on both sides with castor sugar and dry on a wire rack.
 

Read more on: dairy
 

You might also Like

NEXT ON FOOD24X

Frozen Tiramisu

2017-12-13 10:48
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.