FINAL Cook Book
22/9/08
15:38
Page 176
DESSERTS
ROSE PETAL ETON MESS . . . Celebrity chef Phil Vickery, (husband to TV presenter Fern Britton), presents one of his favourite recipes - Rose petal eton mess. INGREDIENTS Serves 6 Preparation time: 15 minutes Standing time: 1 hour 2 roses, perfumed if possible 1tbsp rosewater juice of 2 lemons 3 tbsp icing sugar 400g (14oz) English strawberries few drops of vanilla extract 450ml (3/4pt) whipping cream, lightly whipped 200g (7oz) Carnation Condensed Milk Light 6 small meringues or meringue nests, crushed but not too small
1 Pick the rose petals from the stalks. Roughly chop the petals and place in a small bowl with the rosewater, lemon juice and icing sugar and leave for 1 hour, stirring occasionally. Meanwhile, hull the strawberries and cut into quarters. 2 Use a hand blender and whizz the mixture to a loose puree, leaving small pieces of rose petal visible.
4 Place a layer of crushed meringue in the bottom of a large glass bowl or into 6 individual glasses. 5 Spoon over a little strawberry cream mixture, followed by a little rose petal puree. Repeat the layers finishing with crushed meringues.
3 In a large bowl fold together the condensed milk and whipping cream, and then gently fold in the strawberries.
Phil Vickery cooks great British food and is rightly famous for his puddings. He has written several cookery books including Just Food: No Nonsense, No Fuss, Just Delicious; This Morning: Fern & Phil's Family Feast; Proof of the Pudding; and A Passion for Puddings. He appears regularly on Ready Steady Cook and This Morning, as well as many other programmes. Phil also writes for several magazines and is married to TV presenter Fern Britton. “Phil Vickery does English cooking better than anyone in the country� Jonathan Meades Sunday Times Magazine 176