What better to finish of a perfect picnic than this summery delight?
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
Add ingredients from Vickery TV straight to your favourite online supermarket
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.
