English Rose and Raspberry Eton Mess
The English Rose and Raspberry Eton Mess is a delicate and visually enchanting dessert served in individual glass bowls. Layers of crushed meringue, whipped cream infused with rose water, and a vibrant raspberry coulis create a delightful mosaic. Topped with fresh raspberries and edible rose petals, this dessert is a celebration of flavors and aesthetics, promising a taste of English elegance.
- 1 cup fresh rasberry
- 2 tablespoons sugar
- 1 tablespoon lemon juice
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon rose water
- 4 meringue nests (crushed)
- fresh raspberries
- edible rose petals (for garnish)
- 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.
- Strain and Cool
Strain the mixture through a fine sieve to remove seeds. Let the coulis cool.
- Whip Cream
In a mixing bowl, whip the heavy cream until soft peaks form.
- Add Sugar and Rose Water
Gradually add powdered sugar and rose water while continuing to whip until stiff peaks form.
- Layer Crushed Meringue
In individual glass bowls, layer crushed meringue at the bottom.
- Add Whipped Cream
Spoon a generous amount of the rose-infused whipped cream over the meringue layer.
- Drizzle Raspberry Coulis
Drizzle a spoonful of raspberry coulis over the whipped cream.
- Repeat Layers
Repeat the layers until the glass is almost full, finishing with a dollop of whipped cream on top.
- Garnish
Garnish each serving with fresh raspberries and edible rose petals.
- Serve
Serve the English Rose and Raspberry Eton Mess immediately to enjoy the contrasting textures and flavors.
- 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.