Rose Oeufs à la Neige
This dessert was the brainchild of Amanda Clarke, one of my cooks, who went on to become pastry chef at Jean-Georges’s Perry Street Restaurant in New York. The floral notes of the rose, the bitter edge of the Campari, the sweet acids of the tangerine and citrus, all meld into a unique balance of flavor and texture.
Recipe information
Yield
serves 6 to 8 it¿s own or 12 as part of fourplay
Ingredients
For the Carbonated Citrus Curd
For the Meringue
To Serve
Preparation
For the Carbonated Citrus Curd
Step 1
Put the curd into a siphon and charge it with a cream whipper charger (N2O). Shake vigorously for at least 1 minute. Test, and if the curd is too flat, charge it with a second charger, shaking vigorously for another minute. Refrigerate until you’re ready to serve dessert.
For the Meringue
Step 2
Put the egg white and a pinch of cream of tartar in the bowl of a standing mixer fitted with the whisk. Turn it on to low, and whisk the white gently for 2 minutes, to start establishing a structure. The white will look frothy but still a bit wet. Turn the speed up to medium and add 1 tablespoon of the sugar. Continue to beat at medium speed until the white has body and is just shy of having soft peaks. Add the remaining 1 tablespoon sugar and continue beating until the white is glossy and smooth and almost stiff. Beat in the rose water.
To Serve
Step 3
Bring a saucepan of water to a simmer.
Step 4
Drop heaping teaspoons of the meringue into the water and simmer gently until cooked through, 2 to 3 minutes. The meringues will double in size. Remove with a slotted spoon.
Step 5
Spoon some granité into bowls or glasses. Squirt some curd around it and top with a meringue or two. Garnish with petit beurre crumbs and crumbled crystallized rose petals.
