Strawberry Pomegranate and Rose Petal Mess

Name: Strawberry Pomegranate and Rose Petal Mess
Yield: 6 Servings
Ingredients: 2 large egg whites; ¼ cup granulated sugar; ¼ cup powdered sugar; ¾ cup crème fraîche; ½ cup mascarpone; 2 tablespoons powdered sugar; ½ teaspoon rose water (optional); 6 ounces strawberries, hulled, halved if large; 1 pint strawberry or raspberry sorbet; 1 tablespoon pomegranate molasses or 1½ tsp. honey; ¼ 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.

By Yotam OttolenghiPhotography by Marcus Nilsson

July 22, 2014

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Marcus Nilsson

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

Recipe information

Yield
6 Servings

Ingredients

Meringues

2 large egg whites

¼ cup granulated sugar

¼ cup powdered sugar

assembly

¾ cup crème fraîche

½ cup mascarpone

2 tablespoons powdered sugar

½ teaspoon rose water (optional)

6 ounces strawberries, hulled, halved if large

1 pint strawberry or raspberry sorbet

1 tablespoon pomegranate molasses or 1½ tsp. honey

¼ cup pomegranate seeds

1 teaspoon ground sumac

2 teaspoons dried rose petals (optional)

ingredient info

Sumac is available at specialty foods stores, and pomegranate molasses is available at some grocery stores. Both are available at Middle Eastern markets.

Preparation

Meringues
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, 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.
Step 2
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.
Step 3
DO AHEAD: Meringues can be baked 5 days ahead. Keep airtight at room temperature.
assembly
Step 4
Whisk crème fraîche, mascarpone, powdered sugar, and rose water, if using, in a medium bowl.
Step 5
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.

Nutrition Per Serving

Calories (kcal) 410 Fat (g) 29 Saturated Fat (g) 16 Cholesterol (mg) 85 Carbohydrates (g) 35 Dietary Fiber (g) 1 Total Sugars (g) 33 Protein (g) 5 Sodium (mg) 50

TagsFruit Dessert Dessert Middle Eastern Mascarpone Cheese Dairy Strawberry Berry Fruit Pomegranate Summer Fall Easy Gluten Free Nut Free Baking Bon Appétit

Recipe notes

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Recipe information

Ingredients

Meringues

assembly

ingredient info

Preparation

Meringues

Step 1

Step 2

Step 3

assembly

Step 4

Step 5

Nutrition Per Serving

Recipe notes

15 of Our Favorite Yotam Ottolenghi Recipes