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Show your mother the love she deserves with a special treat from the heart…

Rose petal berry parfait

Recipe develpoment © Stockfood, The Food Media Agency. Photography © Getty Images


Serves 4-6 | Prep 25 mins plus chilling |

Cook none | Calories 490 (per serving)

3 medium free-range egg whites a pinch of salt

200g (7oz) honey

600ml (1¼pt) double cream

1 tbsp rosewater a large handful of rose petals, washed and patted dry

100g (3½oz) mixed berries, e.g. blueberries, raspberries, strawberries, to garnish

2 tbsp rose syrup, see Tip

1 Line a 900g (2lb) ring mould with a double-layer of clingfilm, letting it overhang the edge of the tin by at least 5cm (2in) all the way around.

2 Whisk the egg whites with a pinch of salt in an oilfree mixing bowl to stiff peaks.

3 Bring the honey to the boil in a saucepan set over a moderate heat. Once boiling, remove from the heat and beat into the egg whites in a slow, steady stream using an electric mixer.

4 Continue to beat the mixture until cool to the touch. Whip the cream in a separate bowl to soft peaks, then fold into the honey and egg white mixture along with the rosewater and about half the rose petals.

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Find the complete article and many more in this issue of Gluten-Free Heaven - Gluten-Free Heaven March 2020
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About Gluten-Free Heaven

Welcome to the Easter edition of Gluten-Free Heaven, featuring 101 delicious new and seasonal recipes and of course a bumper baking section for all your Easter favourites – from simnel cake to hot cross buns, we have them all in simple to follow steps. We also look forward to Mother's Day (March 20), and we have some pretty bites and treats for you to express your love and thanks! Also this issue, we answer some of the burning questons about the gluten-free diet, in part 2 of our Q&A series, look at ways to ease your IBS, put Easter eggs to the test and discover the latest news and products in the gluten-free community. Enjoy and Happy Easter!