Rose petal berry parfait
Recipe develpoment © Stockfood, The Food Media Agency. Photography © Getty Images
GF V
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.
5 Arrange about half the remaining rose petals in the base of the tin. Spoon the parfait mixture on top.
6 Bring the overhanging clingfilm over the parfait and then freeze it until set, about 4 hours.
7 Remove the parfait from the freezer and let it stand at room temperature for 5-10 minutes. Invert onto a serving plate and garnish with mixed berries and the remaining rose petals. Drizzle with rose syrup before slicing and serving.
Breakfast pancakes!
By Little Cooks (www.littlecooksco.co.uk)
GF V
Serves
2
| Prep
5 mins
|