Rowan in powdered sugar
3 servings
60 minutes
Rowan in powdered sugar is an exquisite dessert with a hint of traditional Russian cuisine. Bright red or black-fruited berries hidden in a crispy sweet shell resemble precious stones. Historically, rowan was used in Russia not only for medicinal purposes but also in cooking, creating treats with its tart, slightly bitter taste. Combined with powdered sugar and an airy protein coating, the berries acquire a balanced flavor—delicate sweetness with a hint of citrus acidity. These candies are perfect for evening tea, can adorn a festive table, and pair wonderfully with ice cream or whipped cream. They not only please the eye but also offer a unique gastronomic experience that combines ancient traditions and modern enjoyment.
1
Sort, wash, and dry fresh rowan berries (preferably black-fruited).
- Rowanberry: 0.7 glass
2
Mix sugar with egg white until a thick, uniform white mass is obtained. Add lemon juice and whip again.
- Sugar: 3 tablespoons
- Egg white: 0.5 piece
- Lemon juice: 1 teaspoon
3
Coat the berries in the protein mass, then immediately toss in powdered sugar and coat again to form a thick crust.
- Rowanberry: 0.7 glass
- Egg white: 0.5 piece
- Icing sugar: 5 tablespoon
4
Spread the berries in a single layer on parchment paper or a plate dusted with powdered sugar and leave to dry.
- Icing sugar: 5 tablespoon
5
When the sugar shell hardens, the candies can be served as a standalone dessert, as well as with ice cream and whipped cream.
- Sugar: 3 tablespoons
