Rožata / Rožada

Recipes CG
19.12.2022 agrrazd (0) Comments

Ingredients:

  • 0.7 l of milk
  • 25 dag sugar for caramel 8 eggs
  • 8 spoons of sugar
  • 2 vanilla packs
  • 1 lemon peel
  • 0,03 of rosulina

Preparation:

Put caramel sugar and 2 cups of water in the pan where the rožada will be baked. Melt the sugar and when it caramelizes, take it off the heat and gently turn the pan so that the caramel spreads on the sides of the pan. Leave the liquid aside to cool.

Mix the rest of the sugar and vanilla with the milk and bring to a boil, then leave to cool. Mix eggs and mix with cooled milk, add rosulin and lemon peel. Carefully pour the milk and egg mixture into the liquid

caramelized sugar. Place the liquid with the rožata mixture in a larger, deeper pan, half filled with warm water (banja marija) and everything

put in a heated oven. Bake for 45 to 50 minutes at 150 degrees. When it cools down, use a thin knife to separate the corn from the edges of the cake, cover it with a lid and gently turn it over. Rožada will slide to the piat.

Serving:

Serve the slice of rožata chilled. Decorate with lemon, orange and red rose petals.

Interesting facts about the dish:

Sweet, fragrant milk and egg cream is appropriated by Dalmatians, but also by Italians, French, Spanish and other nations. The Bokelians say that it is an old Bokel delicacy.

Everyone is probably right because it is hard to resist this delicacy, and it was – and still is – very important to claim the origin. In any case, it stayed in Dalmatia and Boka Kotorska

the old recipe was carefully preserved and only changed or supplemented with some detail. It is prepared under other names in Italy, France, Spain, Portugal, Greece and elsewhere.