Rosewater soufflés

rosewater soufflés



1.Place collar of foil around four ½ cup (125ml) dishes; secure with string. Brush inside of foil lightly with oil.
2.Stir sugar and the water in small saucepan over heat, without boiling, until sugar dissolves. Remove from heat; stir in rosewater; cool. Refrigerate 30 minutes.
3.Beat cream and sugar syrup in medium bowl until soft peaks form. Beat egg whites in small bowl with electric mixer until firm peaks form; fold into cream mixture.
4.Sprinkle gelatine over water in small jug; stand jug in small saucepan of simmering water, stir until dissolved. Fold gelatine mixture into cream mixture, tint with colouring.
5.Spoon mixture into dishes; refrigerate until set. Remove collars from dishes.
6.Serve with whipped cream and rose petals.

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