Sisak
01-27-2014, 09:28 PM
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Rožata or Rozata is a Croatian custard pudding from the Dubrovnik region.
Its name come from unique Dubrovnik Liqueur Rozalin (rose liqueur), which gives the cake its special aroma.
It is a liqueur made from a special kind of roses (rose centifolia ).
This pudding dates from the 14th century and its called “fratrov puding “ - (religiosum dulcis).
Archives of Dubrovnik Republic include the name of this dessert “ creme ex ovo cum rosa et lac dulcis petalis….“ or "sweet milk with eggs and rose petals".
Preparation time: 60 minutes
Number of Servings: 4
Ingredients:
0.5 l of milk
6 eggs
6 tablespoons sugar
2 bags of vanilla sugar
Lemon peel
Liqueur of rose petals
200 g sugar for the caramel
Preparation:
Sugar and vanilla sugar is needed to mix with milk, boil and remove from heat to cool. Mix the eggs and mix them with chilled milk, add the lemon peels and add a few drops of rose liqueur.
Melt sugar (200 grams) to caramelising (careful not to burn it). Carefully poured onto the sides of the dish in which the rozata is baking and allow to cool.
Pour the mixture into the pan with the caramel, and the same pan to put in greater protvan with water, or water bath. Bake in the preheated oven for 45 minutes at 150 degrees.
Well chilled rozata separate from the dish in which they were made. Finally, drizzle with a few drops of liquor.
http://infocentar.dubrovniknet.hr/clanak.php?id=18023
Rožata or Rozata is a Croatian custard pudding from the Dubrovnik region.
Its name come from unique Dubrovnik Liqueur Rozalin (rose liqueur), which gives the cake its special aroma.
It is a liqueur made from a special kind of roses (rose centifolia ).
This pudding dates from the 14th century and its called “fratrov puding “ - (religiosum dulcis).
Archives of Dubrovnik Republic include the name of this dessert “ creme ex ovo cum rosa et lac dulcis petalis….“ or "sweet milk with eggs and rose petals".
Preparation time: 60 minutes
Number of Servings: 4
Ingredients:
0.5 l of milk
6 eggs
6 tablespoons sugar
2 bags of vanilla sugar
Lemon peel
Liqueur of rose petals
200 g sugar for the caramel
Preparation:
Sugar and vanilla sugar is needed to mix with milk, boil and remove from heat to cool. Mix the eggs and mix them with chilled milk, add the lemon peels and add a few drops of rose liqueur.
Melt sugar (200 grams) to caramelising (careful not to burn it). Carefully poured onto the sides of the dish in which the rozata is baking and allow to cool.
Pour the mixture into the pan with the caramel, and the same pan to put in greater protvan with water, or water bath. Bake in the preheated oven for 45 minutes at 150 degrees.
Well chilled rozata separate from the dish in which they were made. Finally, drizzle with a few drops of liquor.
http://infocentar.dubrovniknet.hr/clanak.php?id=18023