Pomegranate Eton Mess: Winter Dessert with Homemade Meringue

Pomegranate Eton Mess

An Original recipe by Not Quite Nigella

Serves 4

For meringue

• 2 egg whites

• 1/2 cup caster sugar

• 1 teaspoon cornflour

• 1/2 teaspoon white vinegar

Or instead of the above 4 ingredients, purchase 4-5 meringue nests

• 400ml/13.52 fl. oz thick cream (or 150ml thick cream mixed with 150ml thick yogurt)

• 2/3 cup POM wonderful juice

• 3 tablespoons white sugar

• Seeds from 1/2 a Pomegranate

Step 1 - Preheat oven to 100c/212F. Beat egg whites until soft peaks form in a clean bowl with a clean whisk. Add the sugar in 3-4 lots and beat until stiff peaks form. Using a metal spoon, fold in the cornflour and vinegar and spoon onto a lined baking sheet in a rough rectangle (it gets broken up into pieces so the shape doesn't really matter). Bake in oven for 60 minutes.

Image removed for printing

Step 2 - Meanwhile reduce the Pomegranate juice. In a small saucepan, place Pomegranate juice and 2 tablespoons of sugar and simmer for 5-7 minutes until reduced in volume by half. You should get about 1/3 of cup of wonderfully delectable Pomegranate syrup. Cool.

Image removed for printing

Step 3 - When the meringue and syrup has cooled, crumble the meringue into rough pieces. Whip the cream and fold the crumbled meringue, Pomegranate seeds and syrup until just combined and serve immediately.

Image removed for printing