STRAWBERRY, POMEGRANATE, AND ROSE PETAL MESS

Strawberry, Pomegranate, and Rose Petal Mess image

Provided by Yotam Ottolenghi

Yield 6 servings

Number Of Ingredients 14

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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.

Steps:

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.
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.
Do ahead: Meringues can be baked 5 days ahead. Keep airtight at room temperature.
Whisk crème fraîche, mascarpone, powdered sugar, and rose water, if using, in a medium bowl.
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.