Rosily Eton-mess

recipe for 6

  • 160 g mascarpone
  • 270 g crème fraiche
  • 15 g icing sugar, sifted
  • 1 1/4 tsp rose water
  • 40 g sugar
  • 2 tb pomegranate syrup
  • 1 tsp Sumach
  • 200 g strawberry, cleaned & cut into 2 cm big pieces
  • 60 g meringue, broken into 2 cm big pieces
  • 2-3 handful baby marshmellows
  • kernel of 1 pomegranate (100 g)
  • 2 tsp dried rose petals

strawberry sorbet

  • 40 g sugar
  • 40 g icing sugar
  • 30 g glucose syrup
  • 200 g strawberries, cleaned & mixed in a blender

 

how to do

  • mix all the ingredients of the sorbet with 60 ml water in a small saucepan
  • heat up by low temperature  till the sugar & glucose are dissolved
  • take from the cooker & let it cool down
  • put into the ice machine & let it freeze on for about 20 min till the mass is firm, but not all frozen
  • fill it in a container & put it in the freezer
  • whisk the mascarpone & crème fraiche in a bowl
  • add the icing sugar & rose water
  • put it into the fridge
  • resolve the sugar in 40 ml boiled water
  • add the sumach & syrup
  • whisk well & put aside
  • to serve arrange the strawberries into small bowls, add the meringue & baby marshmellows, the mascarpone cream, half of the syrup, spread the the pomegranate kernels on it, add a scoop of the sorbet, then the rest of the syrup & end with the rose pedals, serve

 

smell, taste & go for the show…

 

recipe picked of: Nopi – das Kochbuch, Y. Ottolenghi & R. Scully, DK Verlag

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