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

Raspberry, pomegranate & rose Eton mess

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(0 ratings)

Prep: 15 mins 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

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: Per serving (6)

  • kcal415
  • fat36g
  • saturates22g
  • carbs18g
  • sugars18g
  • fibre3g
  • protein3g
  • salt0.1g
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Ingredients

  • 200g raspberries
    Raspberries

    Raspberry

    ras-beh-ree

    A member of the rose family, raspberries have a wonderfully intense, sweet taste, and many…

  • 1 tsp rosewater
  • 400ml double cream
  • 2 tbsp icing sugar
  • 1 tbsp pomegranate molasses
  • 3 meringue nests, crushed
  • 70g pomegranate seeds
    Pomegranate

    Pomegranate

    pom-ee-gran-at

    Now mainly grown in America, Spain, the Middle East and India, pomegranates originated in the…

  • dried rose petals

Method

  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.

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