Ingredients 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 rose petals (from the garden, not the florist), to serve (optional) Method In a large bowl, break up the meringues into bite-size pieces. Whip the cream until it holds its shape, but take care not to over-beat, then whisk in the rose water. 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.
Sunday, September 7, 2014
Salt & pepper squid 02
Ingredients 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 rose petals (from the garden, not the florist), to serve (optional) Method In a large bowl, break up the meringues into bite-size pieces. Whip the cream until it holds its shape, but take care not to over-beat, then whisk in the rose water. 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.
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