Strawberry Pomegranate And Rose Petal Mess Recipes

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STRAWBERRY, POMEGRANATE, AND ROSE PETAL MESS



Strawberry, Pomegranate, and Rose Petal Mess image

Use store-bought meringues and skip the first step, if you prefer.

Provided by Yotam Ottolenghi

Yield 6 servings

Number Of Ingredients 14

2 large egg whites
1/4 cup granulated sugar
1/4 cup powdered sugar
3/4 cup crème fraîche
1/2 cup mascarpone
2 tablespoons powdered sugar
1/2 teaspoon rose water (optional)
6 ounces strawberries, hulled, halved if large
1 pint strawberry or raspberry sorbet
1 tablespoon pomegranate molasses or 1 1/2 teaspoons honey
1/4 cup pomegranate seeds
1 teaspoon ground sumac
2 teaspoons dried rose petals (optional)
Sumac is available at specialty foods stores, and pomegranate molasses is available at some grocery stores. Both are available at Middle Eastern markets.

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



Raspberry, pomegranate & rose Eton mess image

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

200g raspberries
1 tsp rosewater
400ml double cream
2 tbsp icing sugar
1 tbsp pomegranate molasses
3 meringue nests, crushed
70g pomegranate seeds
dried rose petals

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

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