Rose Petal Raspberry Eton Mess

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  • Serves: 6
  • Prep Time: 15 mins
  • Chilling time: 1 hour
  • Difficulty: Very Easy
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Rose Petal Raspberry Eton Mess

What better to finish of a perfect picnic than this summery delight? 


  • 2 red or pink roses, perfumed if possible
  • 1 tbsp rosewater
  • juice of 2 lemons
  • 3-4 tbsp icing sugar
  • few drops of vanilla extract
  • 600ml double cream, lightly whipped
  • 200g condensed milk
  • 6-8 small meringues or meringue nests, crushed but not too small

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  • Pick the rose petals from the stalks. Roughly chop the petals and place in a small bowl with the rosewater, lemon juice and icing sugar and leave for 15 minutes, stirring occasionally.
  • Use a hand blender and whizz the mixture to a loose puree, leaving small pieces of rose petal visible.
  • In a large bowl fold together the condensed milk and whipping cream, and then gently fold in the raspberries.
  • Place a layer of crushed meringue in the bottom of a large glass bowl or into 6 individual glasses.
  • Spoon over a little raspberry cream mixture, followed by a little rose petal puree.
  • Repeat the layers finishing with crushed meringues

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