Ingredients
- Citrus Curd (page 257)
- 1 large egg white
- Cream of tartar
- 2 tablespoons (25g) sugar
- 3/4 teaspoon (4g) rose water
- Tangerine-Campari Granite (page 239)
- Petit Beurre Crumbs (see page 200)
- Crystallized rose petals (see page 186)
Instructions
- 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 youre ready to serve dessert.
- 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.
- Bring a saucepan of water to a simmer.
- 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.
- Spoon some granite 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.
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