Rose cocktail & rose petal meringues with raspberry cream

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I wish you never ending dreams
And the longing to realize some of them
I wish you to love whatever needs to be loved
And forget what has to be forgotten
I wish you passions
I wish you silences
I wish you bird songs to wake you up
And children’s laughter
I wish you to resist engulfment,
Heartlessness
And the negative virtues of our time.
And most of all, I wish you to be yourself.

~ Jacques Brel ~

Have lovely days filled with warmth, tenderness and precious moments. Days, not one marked with numbers 1 and 4, as love and care should be a point to celebrate each moment and not be limited to one day.

But as we have a day to shake memories and show affection to ones we hold dear, I wish you to laughter, affection and to remember that most treasured gifts are not for sale.

Happy Valentine’s day!

For this occasion of love I’ve made a rose elixir drink to yield hearts along with sweet heavenly bites. A sparkling prosecco cocktail with rose petal meringues bursting with raspberry cream, simple yet delightfully delicious!

 The prosecco cocktail is easily made with one part of crème de cassis and 4 parts of prosecco, adding a few drops of rose water per glass. Meringues can be made a day in advance, kept comfortably in a fridge and taken out not long before biting in.

5.0 from 4 reviews
Rose petal meringues with raspberry cream
 
Prep time
Cook time
Total time
 
Author:
Serves: 2
Ingredients
Rose petal meringue
  • 2 egg whites, room temperature
  • pinch of salt
  • ½ cups/115 g caster sugar
  • 1 tablespoon crushed dried rose petals
Raspberry cream
  • 7 oz/ 200 g raspberries
  • ½ cup cream, chilled
  • 2 teaspoons caster sugar
  • 1 vanilla bean, seed scraped ou
Instructions
  1. Preheat the oven to 120C/ 250F.
  2. Beat the egg whites with a pinch of salt till stiff peaks.
  3. Gradually add the sugar beating very well after each addition. Then continue to beat till the meringue looks thick and glossy, but do not overbeat.
  4. Pipe out mini meringues on a lined sheet and bake for 1 hour. Then switch of the oven, open the door a bit and let them cool down.
  5. Chill the bowl you’ll be whipping the cream in.
  6. Add vanilla beans to the cream with sugar and beat till stiff peaks.
  7. Using your fingertips break down the raspberries and fold them into the cream.
  8. Spoon a little raspberry cream and sandwich the meringues. Serve immediately or chill until needed.

21 thoughts on “Rose cocktail & rose petal meringues with raspberry cream

  1. Super elegant, both the cocktail and meringues. Perfect for St-Valentines. I do enjoy a light touch of rose as a flavor. Ah Jacques Brel was my mom’s heart throb in the youth, he is a wonderful singer.

  2. Hard to decide was is the most beautiful part in this post:
    The delicious cocktail and meringues
    The gorgeous pictures
    The wonderful Jacques Brel quote
    All together- a great post!

  3. My husband tells me that romance is more than a once-a-year affair. To which I say, “But what about the PRESENTS???” He laughs and thinks I’m joking.

    Your rose petal meringues are so pretty and I love prosecco but I’ve never put anything else in it. I’m on to this!

    • Funny, my husband says the same thing, but forgets the part about flowers everyday too :)

  4. Oh Gintare….I am just about speechless at the beauty of this post. From the lovely words by Jacques Brel, to your own words, to the cocktail, the meringues and your stunning photography. Thank you for sharing this beautiful treat with us!

  5. Such beautiful photographs are really rare on internet… So romantic, melancholic and deliciously elegant at the same time… You have almost converted me into a Valentine’s Day’s fan ;-)

  6. Happy Valentine’s day to you too Gintare! I hope you have a really wonderful one with your loved-ones.
    These meringues look beyond pretty, and your shots are wonderful as always. You’re incredibly talented <3

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