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Manus Christi
Feb. 1st, 2012 04:50 pmSo I played with sugar and gold and rose water and got Manus Christi. I even did it using some of the new spiffy 18th century refined method loaf sugar and not using a thermometer. It is an interesting little confection. It's super light and airy and OMG sweet. It produces an effervescent mouth feel.
Surprisingly, the first batch I made, I cut the rosewater with regular water because I didn't want to over power the confection. And I ended up needing to add more rose. It really does need the 1:1/2 ratio of sugar to rosewater. Otherwise the sugar overpowers the rosewater and all you are left with is a house that smells like rosewater and a confection that tastes like boring ole sugar.
I think I will be entering this into A&S next week. Blog post is up on project journal.
Surprisingly, the first batch I made, I cut the rosewater with regular water because I didn't want to over power the confection. And I ended up needing to add more rose. It really does need the 1:1/2 ratio of sugar to rosewater. Otherwise the sugar overpowers the rosewater and all you are left with is a house that smells like rosewater and a confection that tastes like boring ole sugar.
I think I will be entering this into A&S next week. Blog post is up on project journal.
