Blackberry Salad with Rose Granita,The blackberry is a member of the rose family and combines especially well with rose water. Here rose syrup is frozen into a granita and served over strips of white meringue.
Blackberry Salad with Rose Granita Ingredients:
- 2/3 cup superfine sugar
- 1 fresh red rose, petals finely chopped
- 1 tsp. rose water
- 2 tsp. lemon juice
- 1 lb. blackberries
- Confectioners’ sugar, for dusting
- 2 eggs whites
- 1/2 cup superfine sugar
- Bring 2/3 cup water to a boil in a stainless steel or enamel saucepan. Add the sugar and rose petals, then simmer for 5 minutes. Strain the syrup into a deep metal tray, add a scant 2 cups more water, the rose water and lemon juice, and leave to cool. Freeze the mixture for 3 hours or until solid.
- Preheat the oven to 275 F. line a baking sheet with 6 layers of newspaper and cover with buttered waxed paper.
- For the meringue, whisk the egg whites until they hold their weight on the whisk. Add the superfine sugar a little at a time and whisk until firm.
- Spoon the meringue into a piping bag fitted with a ½ in plain nozzle. Pipe the meringue in lengths across the lined baking sheet. Dry the bottom of the oven for 1 ½-2 hours.
- Break the meringue into 2 in lengths and place 3 or 4 lengths on each of 4 large plates. Pile the blackberries next to the meringue. With a tablespoon, scrape the granite finely. Shape into ovals and place over the meringue. Dust with confectioners’ sugar and serve.
COOK’S TIP : Blackberries are widely cultivated from late spring to fall and are usually large, plump, and sweet. The finest berries have a bitter edge and a strong depth of flavour – best appreciated with a sprinkling of sugar.