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1
Put the curd into a siphon and charge it with a cream whipper charger (N2O).
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2
Shake vigorously for at least 1 minute.
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3
Test, and if the curd is too flat, charge it with a second charger, shaking vigorously for another minute.
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4
Refrigerate until youre ready to serve dessert.
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5
Put the egg white and a pinch of cream of tartar in the bowl of a standing mixer fitted with the whisk.
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6
Turn it on to low, and whisk the white gently for 2 minutes, to start establishing a structure.
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7
The white will look frothy but still a bit wet.
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8
Turn the speed up to medium and add 1 tablespoon of the sugar.
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9
Continue to beat at medium speed until the white has body and is just shy of having soft peaks.
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10
Add the remaining 1 tablespoon sugar and continue beating until the white is glossy and smooth and almost stiff.
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11
Beat in the rose water.
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12
Bring a saucepan of water to a simmer.
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13
Drop heaping teaspoons of the meringue into the water and simmer gently until cooked through, 2 to 3 minutes.
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14
The meringues will double in size.
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15
Remove with a slotted spoon.
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16
Spoon some granite into bowls or glasses.
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17
Squirt some curd around it and top with a meringue or two.
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18
Garnish with petit beurre crumbs and crumbled crystallized rose petals.
