Strawberry rose Eton mess
- Celia Brooks Brown
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Serves 8
Easy
Prep: 15 mins
A star rating of 3.3 out of 5.4 ratingsRate
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You'll be amazed at how well rosewater complements garden berries in this glamorous summer treat
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Shortbread recipe
A star rating of 4.6 out of 5.105 ratings
Ingredients
Nutrition
Units:
MetricUS
-
8 shop-bought meringue
nests
-
600ml pot double cream
-
2-4 tbsp rosewater
or to taste (it varies in strength so taste as you go)
-
500g strawberries
hulled and quartered
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rose
petals (from the garden, not the florist), to serve (optional)
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Nutrition: per serving
-
kcal443
-
fat40g
-
saturates23g
-
carbs19g
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sugars19g
-
fibre1g
-
protein2g
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salt0.09g
low
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Method
-
step 1
In a large bowl, break up the meringues into bite-size pieces.
-
step 2
Whip the cream until it holds its shape, but take care not to over-beat, then whisk in the rose water.
-
step 3
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.
Recipe from Good Food magazine, June 2010
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A star rating of 3.3 out of 5.4 ratings
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