Raspberry, pomegranate & rose Eton mess
Ingredients
- Step 1 200g raspberries
- Step 2 1 tsp rosewater
- Step 3 400ml double cream
- Step 4 2 tbsp icing sugar
- Step 5 1 tbsp pomegranate molasses
- Step 6 3 meringue nests, crushed
- Step 7 70g pomegranate seeds
- Step 8 dried rose petals
Calories: 415
Carbohydrate: 18 g
Protein: 3 g
Fat: 36 g
Cook time: 15 minutes
Prep time: 15 minutes
Total time: 30 minutes
Servings: 46
TAGS
Dessert
Dessert
Esther Clark
Eton mess
Indulgent
pomegranate
raspberry
Rosewater
summer
Dessert
Dessert
Esther Clark
Eton mess
Indulgent
pomegranate
raspberry
Rosewater
summer
Dessert
Dessert
Esther Clark
Eton mess
Indulgent
pomegranate
raspberry
Rosewater
summer
Directions
- Step 1 Blitz most of the raspberries with the rosewater until smooth. Whisk the double cream and icing sugar to soft peaks. Fold through the puréed raspberries and pomegranate molasses. Layer the raspberry cream into dessert glasses with the crushed meringue nests and the remaining raspberries. Sprinkle over the pomegranate seeds along with some dried rose petals, if you like.