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. 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 3
Stir rose-water into the cooked custard and cool briefly, then pour over sponge cake.
Step 4
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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