English Rose and Raspberry Eton Mess

Prepare the Raspberry Coulis

1. Cook Raspberries

   In a saucepan, combine fresh raspberries, sugar, and lemon juice. Cook over medium heat until the raspberries break down and the mixture thickens slightly.

    

2. Strain and Cool

   Strain the mixture through a fine sieve to remove seeds. Let the coulis cool.

    

Make the Rose-Infused Whipped Cream

1. Whip Cream

   In a mixing bowl, whip the heavy cream until soft peaks form.

    

2. Add Sugar and Rose Water

   Gradually add powdered sugar and rose water while continuing to whip until stiff peaks form.

    

Assemble the Eton Mess

1. Layer Crushed Meringue

   In individual glass bowls, layer crushed meringue at the bottom.

    

2. Add Whipped Cream

   Spoon a generous amount of the rose-infused whipped cream over the meringue layer.

    

3. Drizzle Raspberry Coulis

   Drizzle a spoonful of raspberry coulis over the whipped cream.

    

4. Repeat Layers

   Repeat the layers until the glass is almost full, finishing with a dollop of whipped cream on top.

    

5. Garnish

   Garnish each serving with fresh raspberries and edible rose petals.

    

6. Serve

   Serve the English Rose and Raspberry Eton Mess immediately to enjoy the contrasting textures and flavors.

    

7. Enjoy

   Delight in this English-inspired dessert that harmonizes the sweetness of meringue with the floral notes of rose and the tartness of fresh raspberries.