Strawberry Pomegranate And Rose Petal Mess Recipes
STRAWBERRY, POMEGRANATE, AND ROSE PETAL MESS
Use store-bought meringues and skip the first step, if you prefer.
Provided by Yotam Ottolenghi
Yield 6 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 200°. Using an electric mixer on medium-high speed, beat egg whites until foamy, about 1 minute. With mixer running, gradually add granulated sugar. Continue to beat until meringue triples in volume, is shiny, and holds medium-stiff peaks, 8-10 minutes. Add powdered sugar and beat just to blend.
- Spoon 2 heaping tablespoonfuls of meringue onto a parchment-lined baking sheet; repeat to fill baking sheet, spacing 1" apart. Bake until dry, about 4 hours.
- Do ahead: Meringues can be baked 5 days ahead. Keep airtight at room temperature.
- Whisk crème fraîche, mascarpone, powdered sugar, and rose water, if using, in a medium bowl.
- Arrange meringues, crème fraîche mixture, strawberries, and scoops of sorbet in a large bowl. Drizzle with pomegranate molasses and top with pomegranate seeds, sumac, and rose petals, if using.
RASPBERRY, POMEGRANATE & ROSE ETON MESS
Whip up a speedy, no-cook summer dessert with this twist on an Eton mess, with rosewater, pomegranate and raspberry. Top with dried rose petals for the wow factor
Provided by Esther Clark
Categories Dessert
Time 15m
Yield Serves 4-6
Number Of Ingredients 8
Steps:
- Blitz most of the raspberries with the rosewater until smooth. Whisk the double cream and icing sugar to soft peaks. Fold through the puréed raspberries and pomegranate molasses. Layer the raspberry cream into dessert glasses with the crushed meringue nests and the remaining raspberries. Sprinkle over the pomegranate seeds along with some dried rose petals, if you like.
Nutrition Facts : Calories 415 calories, Fat 36 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 18 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.1 milligram of sodium
STRAWBERRY ROSE ETON MESS
You'll be amazed at how well rosewater complements garden berries in this glamorous summer treat
Provided by Celia Brooks Brown
Categories Afternoon tea, Dessert
Time 15m
Number Of Ingredients 5
Steps:
- In a large bowl, break up the meringues into bite-size pieces.
- Whip the cream until it holds its shape, but take care not to over-beat, then whisk in the rose water.
- Just before serving, fold the crushed meringue and cream together. Stir through the strawberries, leaving a few to garnish. Alternatively, make layers of meringue mixture and strawberries in a tall glass bowl or in individual tall wine or dessert glasses. Finish with rose petals scattered on top, if you like.
Nutrition Facts : Calories 443 calories, Fat 40 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 19 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.09 milligram of sodium
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STRAWBERRY POMEGRANATE AND ROSE PETAL MESS RECIPE
2014-07-22 Step 1. Preheat oven to 200°. Using an electric mixer on medium-high speed, beat egg whites until foamy, about 1 minute. With mixer running, …
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- Preheat oven to 200°. Using an electric mixer on medium-high speed, beat egg whites until foamy, about 1 minute. With mixer running, gradually add granulated sugar. Continue to beat until meringue triples in volume, is shiny, and holds medium-stiff peaks, 8–10 minutes. Add powdered sugar and beat just to blend.
- Spoon 2 heaping tablespoonfuls of meringue onto a parchment-lined baking sheet; repeat to fill baking sheet, spacing 1" apart. Bake until dry, about 4 hours.
- Whisk crème fraîche, mascarpone, powdered sugar, and rose water, if using, in a medium bowl.
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