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Recipe : SUPREME ROSE MOUSSE

1500 ml Milk

  60 ml Rose Water

    3 no Rose Flowers Fresh

    3 no Vanilla Sticks

           – Boil Milk and Infuse Rose Petals and Vanilla 15 mns on light fire, strain

  22 no Egg Yolks (440 gr)

140 gr Sugar Breakfast.

  80 gr Gelatin Powder

           – Boil again the milk and make an Anglaise cream, add gelatin and let cool. Add

1200 gr whip cream

 ROSE PUNCH SYRUP

100 gr Sugar

170 gr Water

30 ml Rose Water

Boil together, let cool

 

By Chef Zaheer Ahmed, Jaypee Vasant Continental

About Mahender Bansal

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