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What better to finish of a perfect picnic than this summery delight?
Servings 6
Calories 471 kcal
Prep Time15 mins
Total Time15 mins

Ingredients
 

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

Instructions
 

  • 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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Nutrition Facts
Rose Petal Raspberry Eton Mess
Amount per Serving
Calories
471
% Daily Value*
Fat
 
40
g
62
%
Saturated Fat
 
25
g
156
%
Cholesterol
 
148
mg
49
%
Sodium
 
81
mg
4
%
Potassium
 
215
mg
6
%
Carbohydrates
 
26
g
9
%
Fiber
 
1
g
4
%
Sugar
 
23
g
26
%
Protein
 
5
g
10
%
* Percent Daily Values are based on a 2000 calorie diet.
Course Dessert
Cuisine ITV This Morning, Summer
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