Floating Island

Place the sugar and 1 drop of rose oil in a screw-top jar and shake vigorously.

Separate the eggs. 

Lightly beat the egg whites to loosen. Place the rose petals on aluminum foil, brush with a little of the egg whites and sprinkle with 2 tablespoons of the rose-sugar mixture. Let dry.

In a saucepan, bring the milk to a boil. In a bowl, whisk the yolks with 80g (approximately 3 ounces) of the rose-sugar until light and fluffy, add the hot milk to the yolk mixture, whisking all the while.

Pour the mixture into the saucepan and cook over low heat, stirring all the while with a wooden spoon until the custard is thick enough to coat the back of the spoon. Immediately take off the heat and cool, stirring frequently.

In a bowl, beat the remaining egg whites with salt until stiff and gently fold in the remaining rose-sugar. 

Fill a large wide pot ¾ full with water and bring to a boil. Using two spoons, scoop out the egg white mixture to form egg-shaped dumplings.  Place in the boiling water and cook briefly until set, remove with a slotted spoon and drain on paper towels.

Stir the raspberry jelly into the cooled custard and season with rose oil and vanilla extract.