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Strawberry and rose mess

Silky mascarpone-cream with rose perfume over strawberry eton mess.
Crisp meringue, juicy pomegranate, and sweet-tart sumac swirls.
Cool, fluffy, and bright in every spoonful, like spring on a plate.

dessert ⏱ 50 min 420 kcal / portion 55.0 g carbs / portion (estimated) vegetarian glutenmilk 🔗 Original source

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Strawberry and rose mess
v5 · rb0e705f985 20260727Z1751 200 g strawberry 60 g meringue 100 ml water 1 piece ice cream maker 1 piece rose water cream 🍳 warm sorbet base and dissolve sugar and glucose churn sorbet until firm but not completely set 🌀 whisk mascarpone and crème fraîche until smooth 🌀 whisk icing sugar and rose water into the cream 🍳 make sumac syrup by dissolving caster sugar in boiling water, then stir in pomegranate molasses and sumac prepare chopped strawberries 🍽 assemble eton mess by layering strawberries and meringues 🍽 top the eton mess base with rose water cream and half the sumac syrup 🍽 top with pomegranate seeds and a dessertspoon of sorbet, then finish with remaining syrup 🍽 garnish with rose petals and serve immediately Strawberry Rose Mess 🥣 40 g caster sugar 30 g liquid glucose 80 g sugar 160 g mascarpone 270 g crème fraîche 15 g icing sugar 1¼ tsp rose water 1 piece pomegranate 1 piece sorbet 59.1 ml pomegranate molasses 1 tsp sumac 100 g pomegranate seeds dried rose petal to taste caster sugar, liquid glucose, sugar 60 ml mascarpone, crème fraîche icing sugar, rose water pomegranate, sorbet rose water cream 40 ml pomegranate molasses, sumac pomegranate seeds, dried rose petal
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Preparation steps

  1. warm sorbet base and dissolve sugar and glucose
  2. churn sorbet until firm but not completely set
  3. whisk mascarpone and crème fraîche until smooth
  4. whisk icing sugar and rose water into the cream
  5. make sumac syrup by dissolving caster sugar in boiling water, then stir in pomegranate molasses and sumac
  6. prepare chopped strawberries
  7. assemble eton mess by layering strawberries and meringues
  8. top the eton mess base with rose water cream and half the sumac syrup
  9. top with pomegranate seeds and a dessertspoon of sorbet, then finish with remaining syrup
  10. garnish with rose petals and serve immediately

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