Meringue with Rose Petal Ice Cream and Strawberries

Name: Meringue with Rose Petal Ice Cream and Strawberries
Yield: Serves 12
Cuisine: United Kingdom
Ingredients: 225 g (8 oz) strawberries, sliced; 225 g (8 oz) caster sugar; 4 egg whites; 300 ml (½ pt) double cream, whipped; 50 g (2 oz) caster sugar; 225 g (8 oz) strawberries, hulled; juice of ½ lemon; 150 g (5 oz) caster sugar; 450 g (1 lb) strawberries, hulled; 300 ml (½ pt) double cream; 2 fragrant red roses

Preparation info

Serves
12

Difficulty
Easy

Appears in

Great British Chefs

By Kit Chapman

Published 1989

About

Ingredients

For the meringues

4 egg whites
225 g (8 oz) caster sugar

Europe
United Kingdom
Dessert
Gluten-free
ice cream
Vegetarian

Method

To make the meringues, whip the egg whites stiffly, beat in half the sugar and beat until thick and glossy. Fold in the rest of the sugar. Pipe out as nests, shells or what you will. Dry out overnight in a cool oven, or cook at 120°C/250°F/Gas Mark½ for about 2 hours.

To make the rose petal ice cream, purée the rose petals with the strawberries, lemon juice and sugar. Fold in the double