Snow White and Rose Red

Snow White and Rose Red

By
From
PS Desserts
Serves
4
Photographer
Mark Roper

Inspired by the fairytale of the same name, this is the ultimate “girly” dessert. As this dessert is primarily ice-cream and sorbet, it’s best kept for small gatherings, otherwise making scoops of ice-cream and sorbet to serve more than four guests could prove a challenge and a puddle of mess.

Baked rhubarb

Ingredients

Quantity Ingredient
Disgorging, 1 quantity disgorged rhubarb
375ml moscato or sparkling wine

Method

  1. Preheat the oven to 150ºC.
  2. Tip the entire contents of the disgorged rhubarb into a baking dish that will fit the rhubarb snugly in one layer and pour over the wine. Cover with foil and bake for 20 minutes or until the rhubarb is tender. Cool in the syrup. You can make this 1 day ahead and store in the syrup in an airtight container in the fridge.

Angel wings

Ingredients

Quantity Ingredient
French meringue, mixture uncooked

Method

  1. Preheat the oven to 90ºC. Line a baking tray with baking paper.
  2. Put the meringue in a piping bag fitted with a 1 cm-plain nozzle. Pipe 3 cm blobs onto the prepared tray. Using the back of a teaspoon, in one sweep, smear the blobs to resemble wings. You will need 8 wings. This quantity will make more than enough but it’s good to have spares because they break easily.
  3. Bake for 1 hour, then remove from the oven and cool on the tray completely before gently peeling off the paper. You can make these up to 1 day ahead and store in an airtight container until needed.

Strawberry juice

Ingredients

Quantity Ingredient
500g perfectly ripe strawberries
50g caster sugar

Method

  1. Prepare your fruit and weigh to yield 500 g.
  2. Toss with the sugar and leave to “disgorge” for several hours. If using frozen berries, combine the fruit with the sugar, then allow to defrost in a warm place, stirring occasionally until all the juice is released.
  3. Put the fruit mixture in a sieve lined with muslin placed over a large bowl to drain.
  4. Allow the juice to drain naturally without pressing down on the solids. Th e key to a perfectly crystal clear juice is to not push down on the solids to extract the liquids otherwise the sediment may make the juice cloudy.
  5. Discard the pulp and refrigerate the juice until needed.

To serve

Ingredients

Quantity Ingredient
250g perfectly ripe strawberries
Sorbet, made with strawberries
Rose geranium ice-cream, recently churned
12 Crystallised petals, red or white rose petals, (or a combination of both is preferable)

Method

  1. Using a small melon (parisian) scoop, make strawberry balls from half of the strawberries. Slice the remaining strawberries into rounds.
  2. Drain the baked rhubarb and divide among dessert glasses. Place a scoop of strawberry sorbet in each glass, then a scoop of rose geranium ice-cream. Scatter over the strawberry balls and slices, then top with another scoop of sorbet. Drizzle with some strawberry juice, decorate with the angel wings and rose petals and serve immediately.

Note

  • It’s easy to prepare most of the components ahead of time and assemble just before serving. Bake the rhubarb and make the sorbet and angel wings the day before. Make the ice-cream base the day before, too, and churn just before serving.
Tags:
PS
Desserts
Philippa
Phillipa
Sibley
sweet
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