For the rosewater cream:
5.6 oz (160 g) mascarpone
9.5 oz (270 g) crème fraîche
2 tablespoons (15 g) icing sugar
1 tablespoon rose water
7 oz (200 g) fresh strawberries
2.1 oz (60 grams) meringues
10.5 oz (300 g) strawberry sorbet
3.5 oz (100 g) pomegranate seeds
2 tablespoons of pomegranate molasses
1 teaspoon of sumac
2 tablespoons of edible dried rose petals (optional)
To make the rosewater cream, whisk the mascarpone and crème fraîche until homogeneous. Add icing sugar, rose water, and whisk until soft peaks. Cover a bowl with the cream and refrigerate till serving.
To serve the dessert, break meringues into bite-sized pieces and arrange between four serving plates. Top meringues with fresh strawberries cut into 2 cm pieces and rosewater cream. Decorate with pomegranate seeds and arrange one to two tablespoons of strawberry sorbet. Pour pomegranate molasses on top of the dessert, sprinkle with sumac and edible rose petals. Serve immediately.
Ottolenghi’s Eton Mess