Ingredients

Serves 4

Strawberry Jallab Jelly
250g caster sugar
250gm strawberry puree (fresh)
400mls water
100gms jallab
10gm leaf gelatine

Saffran & Jallab Syrup
200gm Sugar
100ml Water
50ml Jallab Mollasses
10 threads of Saffron
2 Star Anise
1 Cinnamon Quill
1 Vanilla Bean

Whipped Rose Water Cream
300mls thickened cream
1 vanilla pod
30mls rosewater
40gms icing sugar

Vanilla Meringues
100gm egg white
200gms sugar

Berries for serving

Method

Strawberry Jallab Jelly
Soak  the gelatine in cold water until soft, remove from water all allow to drain off
Heat the sugar, water and jallab in a pan until the sugar is dissolved, remove from heat and add the gelatine, stir in until dissolved
Add the strawberry puree to the pan and stir in, pass through a fine sieve
Poor in moulds and set in fridge

Whipped Rose Water Cream
Place icing sugar and cream in a mixing bowl and whip to soft peaks
Add the vanilla and rosewater to the cream and continue to whip until it reaches firm peaks
Store in an air tight container in the refrigerator until needed

Jallab Syrup
Place sugar and water in a pan and bring to the boil.
Add spices and continue to simmer for two minutes.
Add jallab, simmer for a further two minutes.
Remove from pan and refrigerate until cold.

Vanilla Meringues
Place sugar on silicone paper and place in the oven at 200°C for 1 to 2 minutes to warm the sugar.
Whip the whites to a soft peak in a mixing bowl and slowly add the sugar on a high speed setting.
Once the mix has cooled and thickened pipe to the desired shapes.
Bake in a preheated 130°C oven for 10 to 12 minutes.

Cool and serve on a plate with cream, jelly and berries garnished with syrup on the side.