
Strawberry, Pomegranate, and Rose Petal Mess
A delicious middle eastern dish. Perfect for vegetarians. Gluten-free friendly. Dairy-free option.
Total Time
130 min
Serves
8
Rating
0.0 (0)
Ingredients
- 2 large egg whites
- 1/4 cup granulated sugar
- 1/4 cup powdered sugar
- 3/4 cup crème fraîche
- 1/2 cup mascarpone
- 2 tablespoons powdered sugar
- 1/2 teaspoon rose water (optional)
- 6 ounces strawberries
- hulled
- halved if large
- 1 pint strawberry or raspberry sorbet
- 1 tablespoon pomegranate molasses or 1 1/2 teaspoons honey
- 1/4 cup pomegranate seeds
- 1 teaspoon ground sumac
- 2 teaspoons dried rose petals (optional)
- Sumac is available at specialty foods stores
- and pomegranate molasses is available at some grocery stores. Both are available at Middle Eastern markets.
Instructions
- 1
Preheat oven to 200°.
- 2
Using an electric mixer on medium-high speed, beat egg whites until foamy, about 1 minute.
- 3
With mixer running, gradually add granulated sugar.
- 4
Continue to beat until meringue triples in volume, is shiny, and holds medium-stiff peaks, 8–10 minutes.
- 5
Add powdered sugar and beat just to blend.
- 6
Spoon 2 heaping tablespoonfuls of meringue onto a parchment-lined baking sheet; repeat to fill baking sheet, spacing 1" apart.
- 7
Bake until dry, about 4 hours.
- 8
Do ahead: Meringues can be baked 5 days ahead.
- 9
Keep airtight at room temperature.
- 10
Whisk crème fraîche, mascarpone, powdered sugar, and rose water, if using, in a medium bowl.
- 11
Arrange meringues, crème fraîche mixture, strawberries, and scoops of sorbet in a large bowl.
- 12
Drizzle with pomegranate molasses and top with pomegranate seeds, sumac, and rose petals, if using.