CookEat Recipe
French Wine and Rose Custard Float
Wine-dampened sponge cake covered with rose-scented boiled custard and sweet whipped whites, served cold.
Method
Steps
Step 1
Line a glass serving dish with sponge slices and sprinkle evenly with wine.
Step 2
For the proposed custard, whisk yolks, sugar, cornstarch and salt.
Step 3
Heat milk until steaming, temper it into the yolks, return to low heat and whisk until thick and at least 74 °C; do not let it scorch. Cool or bake further as the dessert directs.
Step 4
Stir rose-water into the cooked custard and cool briefly, then pour over sponge cake.
Step 5
Beat pasteurized egg whites with powdered sugar to firm peaks and spread over the custard. Chill below 4 °C until cold and serve promptly; do not use unpasteurized uncooked whites.
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