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Raspberry, pomegranate & rose Eton mess

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

Raspberry, pomegranate & rose Eton mess

Name: Raspberry, pomegranate & rose Eton mess
Prep time: 15 min
Total time: 15 min
Yield: Serves 4-6
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

Esther Clark

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Serves 4-6

Easy

Prep: 15 mins

No cook

A star rating of 5 out of 5.1 ratingRate

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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

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: Per serving (6)

kcal415
fat36g
saturates22g
carbs18g
sugars18g
fibre3g
protein3g
salt0.1g

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.

Recipe from Good Food magazine, July 2019

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