Strawberry Rose Petal Mess - Chef Recipe by Yotam Ottolenghi and Ramael Scully
Strawberry Rose Petal Mess - Chef Recipe by Yotam Ottolenghi and Ramael Scully

Strawberry Rose Petal Mess - Chef Recipe by Yotam Ottolenghi and Ramael Scully


Ingredients

Note: This is Eton mess, NOPI-style. It's both a wow of a pudding and – given that all the elements can be made in advance and just put together at the last minute – is also a very relaxing one to make and serve to friends. The dried rose petals look lovely sprinkled on top, but don't worry if you can't get hold of any: the advantage of having a pudding with the word ‘mess' in its title is that there is very little pressure to perform on the presentation front. You'll have a little bit of sorbet left over here, which can be saved for another day. You can also buy good-quality strawberry sorbet and save yourself much of the work.

160 g mascarpone
270 g crème fraîche
15 g icing sugar, sifted
11/4 tsp rose water
40 g caster sugar
2 tbsp pomegranate molasses
1 tsp sumac
200 g strawberries, hulled and chopped into 2cm pieces
60 g meringues (shop-bought is fine), broken roughly into 2cm pieces
Seeds of 1 medium pomegranate (100 g)
2 tsp dried rose petals (optional)

Strawberry Sorbet:

40 g caster sugar
40 g icing sugar
30 g liquid glucose
200 g strawberries, hulled and blitzed into a purée

Method

Strawberry Sorbet:

Place all the ingredients for the sorbet in a small saucepan with 60 ml of water. Warm through on a low heat, stirring so that the sugar and glucose dissolve. Remove from the heat and set aside until completely cool before transferring to an ice cream maker. Churn for about 20 minutes, until firm but not completely set. Place in a container and freeze until needed.

Place the mascarpone and crème fraîche in a medium bowl and whisk until smooth. Add the icing sugar and rose water and continue to whisk, just until combined. Keep in the fridge until required.

Mix the caster sugar with 40 ml of boiling water and stir until the sugar dissolves. Add the pomegranate molasses and sumac, stir to combine and set aside.

When ready to serve, divide the strawberries between four bowls or glasses, followed by the meringue, rose water cream and half the sumac syrup. Top with the pomegranate seeds and a dessertspoon of sorbet. Finish with the remaining syrup and the rose petals and serve at once.

Credits: Extracted from Nopi, by Yotam Ottolenghi and Ramael Scully, published by Ebury 2015. RRP $49.95

Photo Credits: Extracted from Nopi, by Yotam Ottolenghi and Ramael Scully, published by Ebury 2015. RRP $49.95


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