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Strawberry, Pomegranate, and Rose Petal Mess

Name: Strawberry, Pomegranate, and Rose Petal Mess
Ingredients: 2 large egg whites; 1/4 cup granulated sugar; 1/4 cup powdered sugar; 3/4 cup crème fraîche; 1/2 cup mascarpone; 2 tablespoons powdered sugar; 1/2 teaspoon rose water (optional); 6 ounces strawberries, hulled, halved if large; 1 pint strawberry or raspberry sorbet; 1 tablespoon pomegranate molasses or 1 1/2 teaspoons honey; 1/4 cup pomegranate seeds; 1 teaspoon ground sumac; 2 teaspoons dried rose petals (optional); Sumac is available at specialty foods stores, and pomegranate molasses is available at some grocery stores. Both are available at Middle Eastern markets.

A small grocery run gets this on the table.

Ingredients

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directions

1.
Preheat oven to 200°. Using an electric mixer on medium-high speed, beat egg whites until foamy, about 1 minute. With mixer running, gradually add granulated sugar. Continue to beat until meringue triples in volume, is shiny, and holds medium-stiff peaks, 8–10 minutes. Add powdered sugar and beat just to blend.
2.
Spoon 2 heaping tablespoonfuls of meringue onto a parchment-lined baking sheet; repeat to fill baking sheet, spacing 1" apart. Bake until dry, about 4 hours.
3.
Do ahead: Meringues can be baked 5 days ahead. Keep airtight at room temperature.
4.
Whisk crème fraîche, mascarpone, powdered sugar, and rose water, if using, in a medium bowl.
5.
Arrange meringues, crème fraîche mixture, strawberries, and scoops of sorbet in a large bowl. Drizzle with pomegranate molasses and top with pomegranate seeds, sumac, and rose petals, if using.

Recipes sourced from Epicurious.com.

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