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Raspberry, pomegranate & rose Eton mess served in a dessert glass

Raspberry, pomegranate & rose Eton mess

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  • Preparation and cooking time
    • Prep:
    • No cook
  • Easy
  • Serves 4-6

Whip up a speedy, no-cook summer dessert with this twist on an Eton mess, with rosewater, pomegranate and raspberry. Top with dried rose petals for the wow factor

  • Gluten-free
  • Vegetarian
Nutrition: Per serving (6)
NutrientUnit
kcal415
fat36g
saturates22g
carbs18g
sugars18g
fibre3g
protein3g
salt0.1g
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Ingredients

  • 200g raspberries
  • 1 tsp rosewater
  • 400ml double cream
  • 2 tbsp icing sugar
  • 1 tbsp pomegranate molasses
  • 3 meringue nests, crushed
  • 70g pomegranate seeds
  • dried rose petals

Method

  • 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.

Goes well with

Recipe from Good Food magazine, July 2019

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A star rating of 5 out of 5.1 rating
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