serves
6
prep
40 minutes
cook
10 minutes
difficulty
Easy
serves
6
people
preparation
40
minutes
cooking
10
minutes
difficulty
Easy
level
The dried rose petals look lovely sprinkled on top, but don’t worry if you can’t get hold of any: the advantage of having a pudding with the word “mess” in its title is that there is very little pressure to perform on the presentation front. You’ll have a little bit of sorbet left over here, which can be saved for another day. You can also buy good-quality strawberry sorbet and save yourself much of the work.
Ingredients
- 160 g mascarpone
- 270 g crème fraîche
- 15 g icing sugar, sifted
- 1¼ tsp rosewater
- 40 g caster sugar
- 40 ml boiling water
- 2 tbsp pomegranate molasses
- 1 tsp sumac
- 200 g strawberries, hulled and chopped into 2 cm pieces
- 60 g meringues (shop-bought is fine), broken roughly into 2 cm pieces
- 1 medium pomegranate, seeds removed (100 g)
- 2 tsp dried rose petals (optional)
Strawberry sorbet
- 40 g caster sugar
- 40 g icing sugar
- 30 g liquid glucose
- 200 g strawberries, hulled and blitzed into a purée
Cooling time 20 minutes
Freezing time 3 hours
Instructions
Place all the ingredients for the sorbet in a small saucepan with 60ml of water. Warm through on a low heat, stirring so that the sugar and glucose dissolve. Remove from the heat and set aside until completely cool before transferring to an ice-cream maker. Churn for about 20 minutes, until firm but not completely set. Place in a container and freeze until needed.
Place the mascarpone and crème fraîche in a medium bowl and whisk until smooth. Add the icing sugar and rosewater and continue to whisk, just until combined. Keep in the fridge until required.
Mix the caster sugar with the boiling water and stir until the sugar dissolves. Add the pomegranate molasses and sumac, stir to combine and set aside.
When ready to serve, divide the strawberries between four bowls or glasses, followed by the meringue, rosewater cream and half the sumac syrup. Top with the pomegranate seeds and a dessertspoon of sorbet. Finish with the remaining syrup and the rose petals and serve at once.
Recipe and image from Nopi by Yotam Ottolenghi and Ramael Scully (Ebury Press, $59.99, hbk).
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
The dried rose petals look lovely sprinkled on top, but don’t worry if you can’t get hold of any: the advantage of having a pudding with the word “mess” in its title is that there is very little pressure to perform on the presentation front. You’ll have a little bit of sorbet left over here, which can be saved for another day. You can also buy good-quality strawberry sorbet and save yourself much of the work.
