Strawberry, Pistachio & Mint Salad with Rose Water Cream & Meringue
Taken from Around the World in Salads 120 Ways to Love Your Leaves by Katie & Giancarlo Caldesi, published by Kyle Books, priced at £16.99. Photography by Helen Cathcart.
Katie says: “This stunning party piece is sure to delight – summer strawberries are piled onto whipped rose water cream and broken meringues. It’s easy to assemble and you can decorate it with edible fresh rose petals, pistachios and mint. It will also work in individual glasses. We use Welsh rose water, which is absolutely lovely and available online. Rose water is also available from Middle Eastern stores and supermarkets but they do vary. Expect to pay more for a good one and it will make all the difference. There are various methods of making meringue but we find the one below the most useful. It follows the Swiss method and is more robust than others when making flavoured meringues or using in a semifreddo.”
Makes 50 small meringues 4cm across and 2–3cm tall
For the meringues
- 150g egg white (about 5 egg whites)
- 300g caster sugar
- for the coulis
- 250–350g strawberries, hulled and cut in half
- 2–3 tablespoons caster sugar
For the cream
- 60g icing sugar
- 600ml whipping cream
- 4–5 tablespoons rose water
- 300g strawberries
- a handful of small mint leaves
- 25g pistachios, peeled
- a handful of pink edible rose petals, from organic roses
- or wild dog roses
- Put the egg whites and three-quarters of the sugar into a mixing bowl and stir together. Put this over a pan of boiling water making sure that the water does not touch the bowl. Whisk using an electric mixer until the mixture comes up to 45°C on a thermometer or until it starts to become glossy and very thick. Remove from the heat and put into a food mixer with a whisk attachment or use an electric mixer and whisk until it doubles in size. While it is running, add the remaining sugar little by little.
- Preheat the oven to 110°C/gas mark. Line two baking trays with baking parchment.
- Pipe or spoon the meringues 4cm across and 2–3cm tall onto the lined trays. Cook for 30–40 minutes or until they are light to the touch, lift off easily and are crisp on the outside and slightly soft on the inside. If you like your meringues brittle, leave them in the oven for a further 15 minutes. Leave to cool.
- To make the coulis, boil the strawberries and sugar for 15 minutes until the fruit has softened and reduced in volume. Strain through a sieve and cool.
- For the cream, whip the icing sugar and cream together until stiff and beat in the rose water to taste.
- To serve, pile the meringues, cream and strawberries onto a serving plate (or into individual glasses) and top with the mint, pistachios,rose petals and coulis.