Strawberry Pomegranate And Rose Petal Mess Food

STRAWBERRY, POMEGRANATE, AND ROSE PETAL MESS

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.

STRAWBERRY ROSE ETON MESS

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.

RASPBERRY, POMEGRANATE & ROSE ETON MESS

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.