Rose Flavoured Steamed Souffle Cakes

Ingredients
• 1⁄2 cup milk
• 1 tsp rose essence
• A drop of pink colouring
• 1/3 cup all-purpose flour
• 1⁄4 cup + 2 Tbsp sugar
• pinch salt
• 2 large eggs at room temperature, separated
• 3 Tbsp rose water
• fresh strawberries, for serving

Methods
1.Grease four 5-ounce ramekins or baking dishes and coat with sugar, tapping out the excess. Ready a large bamboo steamer (available at Daiso ) over a pan of barely simmering water (steam should be visible when you lift the bamboo steamer lid and the water should not come through the steamer).
2.Heat the milk and add rose water and gently simmer. Simmer for 10 minutes, then remove from the heat, strain and cool to just above room temperature.
3.Stir the flour, the 1⁄4 cup of sugar and salt in a small bowl and set aside.
4.In a separate bowl, whisk the egg yolks and rose essence by hand until frothy and pale (not doubled in volume). Whisk in the milk, then sift the flour mixture over and whisk in.
5.In another bowl, whip the whites until frothy, then add the remaining 2 Tbsp of sugar and continue whipping until the whites hold a soft peak when the beaters are lifted. Use a whisk to fold the whites into the batter in 2 additions. Take 2 ladleful and add pink colouring. Mix well. Mix the pink batter slowly in a swirl motion ,so there are 2 tons.Pour the batter into the prepared ramekins. Grease the ramekins and add some coat some sugar all around the ramekins.
6.Place the ramekins into the steamer and cover with the lid immediately. Let the souffle cakes steam for about 25 minutes, taking care that the water underneath the steamer does not boil or simmer vigorously, until the cake souffles to the top of the ramekin.
7.The cakes can be served warm, right from the steamer and in their dish, or cooled to room temperature and turned out. Serve with fresh berries.

Chocolate Heart
Melt some white chocolate and add some red colouring.Pour into heart shape jelly mould and leave to set in the fridge.Prepare a few days earlier

Whipped Cream
Beat whip cream until thicken and stiff.Do not over beat. Transfer to a piping bag.Freeze it for at least 30mins before using. I usually freeze it because it melts fast ,maybe due to Malaysia's temperature!!

Strawberries
Glaze the strawberries with some melted jam to have a shiny look.

Adapted with changes from Anna Olson





Am submitting the above recipe to
Inspire Me Monday-week 110 hosted by Create With Joy
February's Calendar Girl Challenge hosted by Dolly Bakes and Laura Loves Cakes