Rose and pomegranate meringues
- Preparation and cooking time
- Prep:
- Cook:
- plus cooling
- Easy
- Serves 6
Ingredients
- 200g pomegranate seeds
- 2 tbsp icing sugar
- 300ml double cream
- 1 tsp vanilla bean paste
- 3 or more drops of rose water
- 100g greek yogurt
- 1 handful mint leaves, shredded, plus extra to serve
- 1 handful dried rose petals, to serve
- handful pistachio nibs, to serve
MERINGUES
- 4 egg whites
- 225g caster sugar
- 2 tsp cornflour
- 1 tsp white wine vinegar
- 2 tsp pomegranate molasses, plus extra to serve
Method
- STEP 1
For the meringues, heat the oven to 150C/ 130C fan/gas 2. Whisk the egg whites until fluffy and doubled in size. With the motor still running, add the sugar, a tablespoon at a time, until it’s all been added and the mixture is thick and glossy – it should hold stiff peaks when the beaters are lifted out. Whisk in the cornflour and vinegar, then swirl in the molasses using a spoon. Drop six large dollops of the meringue onto a baking sheet lined with baking paper. Make a dip in the middle of each for the cream to sit. Bake for 1 hr, then turn off the heat, open the oven door slightly and leave until completely cool.
- STEP 2
Toss the pomegranate seeds with 1 tbsp of the icing sugar and mix a few times. Leave to macerate for 30 mins at room temperature. Whip together the cream, vanilla, rose water and remaining 1 tbsp of icing sugar until it holds soft peaks, then fold in the yogurt.
- STEP 3
To serve, put the meringues on six small plates. Top with the rose cream and sprinkle over the macerated pomegranate seeds (leaving the juice behind), the pistachios, rose petals and mint. Add a drizzle of molasses to the left-over macerating juice, then drizzle over the meringues to serve.
