Strawberry and rose mess

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The dried rose petals look beautiful wet on prime, however, don’t worry if you can’t get off any: the advantage of getting a pudding with the word “mess” in its title is that there's little pressure to perform on the presentation front. You’ll have to a small degree a little bit of ice left up here, which may be saved for an additional day. you'll be able to additionally get good-quality strawberry ice and save yourself a lot of the work.

Ingredients
  • 160 g mascarpone
  • 270 g crème fraîche
  • 15 g icing sugar, sifted
  • 1¼ tsp rosewater
  • 40 g caster sugar
  • 40 ml boiling water
  • 2 tbsp pomegranate molasses
  • 1 tsp sumac
  • 200 g strawberries, hulled and chopped into 2 cm pieces
  • 60 g meringues (shop-bought is fine), broken roughly into 2 cm pieces
  • 1 medium pomegranate, seeds removed (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

Instructions
Cooling time 20 minutes
Freezing time 3 hours

1. Place all the ingredients for the sorbet in a small saucepan with 60ml 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.
2. Place the mascarpone and crème fraîche in a medium bowl and whisk until smooth. Add the icing sugar and rosewater and continue to whisk, just until combined. Keep in the fridge until required.
3. Mix the caster sugar with the boiling water and stir until the sugar dissolves. Add the pomegranate molasses and sumac, stir to combine and set aside.
4. When ready to serve, divide the strawberries between four bowls or glasses, followed by the meringue, rosewater 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.


Source:www.sbs.com.au

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