This is inspired by one of Ottolenghi’s dessert recipes. Earlier this year while Leish and I were in London we were lucky enough to dine at his restaurant, Nopi, and were blown away by his complex flavour combinations yet simplicity of the food. This is a simplified version of his Strawberry & Rose eton mess, as it uses store bought strawberry ice cream (although it also works excellent with this Plum Sorbet), and store bought meringue (but you can use this recipe if you fancy making your own). If you make up the two key components beforehand – the rose water cream and the syrup, it is easy to assemble when ready to eat.
I was pretty dubious about the syrup flavour combination – sugar syrup with pomegranate molasses and sumac, but when tasted with the other components the flavour is subtle and helps to cut through the sweetness.
- Strawberry ice cream
- 200 g mascarpone
- 250 g crème fraiche
- 15 g Chelsea icing sugar
- 1 1/2 tspn rose water
- 40 g Chelsea caster sugar
- 2 tbsp pomegranate molasses
- 1 tsp sumac
- 1 punnet strawberries – sliced
- 6 store bought meringues
- 1 medium pomegranate
- Edible flowers (optional – purely for aesthetics)
- Whisk together the mascarpone and creme fraiche in a medium-sized bowl. Sift in the icing sugar, and then stir in the rose water. Refrigerate until ready to serve
- In a small pot, add the caster sugar and 40ml boiling water and bring to the heat until the sugar is dissolved. Take off the heat, and add the pomegranate molasses and sumac and stir well. Refrigerate until ready to serve
- To assemble, layer the chopped up strawberries with crushed meringue, adding dollops of the rose water cream. Add the pomegranate seeds, and then place a scoop of the strawberry ice cream on the top. Drizzle over the syrup and then garnish with flower petals.