-
Get our newsletter
Dessert inspiration straight to your inbox every month.
Rose petal Eton mess
- over 1 hour
- Serves 6
Ingredients
- 2 (pink) roses, perfumed if possible
- 1tbsp rosewater
- juice of 2 lemons
- 3tbsp icing sugar
- 200g (7oz) Carnation Condensed Milk Light
- few drops of vanilla extract
- 300ml carton whipping cream, lightly whipped
- 400g (14oz) English strawberries, hulled and cut into quarters
- 6 small meringues or meringue
- nests, crushed, but not too small
Method
- Pick the rose petals from the stalks. Roughly chop, place in a small bowl with the rosewater, lemon juice and icing sugar, and leave for 1 hour, stirring occasionally.
- Using a hand blender, whizz the mixture to a loose purée, leaving small pieces of rose petal visible.
- In a large bowl, fold together the condensed milk, vanilla extract and whipping cream, then gently fold in the strawberries.
- Place a layer of crushed meringue in the bottom of a large glass bowl or in six individual glasses. Spoon over a little of the strawberry cream mixture, followed by a little rose petal purée. Repeat the layers, finishing with crushed meringues.
A typical serving contains
-
Calories
- 366
- 18%
-
Sugars
- 41.1g
- 46%
-
Fats
- 20.3g
- 29%
-
Saturates
- 12.6g
- 63%
-
Salt
- 0.2g
- 3%
of an adult's guideline daily amount*
* GDAs are guidelines. Personal requirements vary
depending on age, gender, weight and activity levels.