Ruby-red pomegranate seeds and fragrant rose water are the stars in this festive meringue dessert, served with a sprig of fresh mint and real rose petals
Fragrant, sweet pomegranate seeds are encased in a leathery red jacket – the fruit grows on trees in warmer climes, throughout the Middle East, India and Mediterranean. Their rich history is tangled in symbolism for fertility and abundance, and their tiny ruby seeds add a pop of colour and crunch to sweet and savoury dishes. Their flavour is sweet, tart and floral at the same time, and brings freshness to winter salads, but can also be used as a garnish to lamb dishes, to add a pop of zing to a slaw or mixed with winter citrus for a festive fruit salad.
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.
