Another recipe prompted by the lovely Jozef; he sent a picture of a gorgeous Indian pomegranate ( I have to admit to being an ultimate pomegranate fangirl – they taste divine and look like little rubies, what’s not to love?) and he inspired me to do a recipe involving one. They are beautiful in salads and over couscous to add a little freshness and extra texture, however, it was the evening of my fake Christmas dinner and I decided upon incorporating them into a dessert. Despite them reminding me of summer holidays there is something wonderfully festive about their aesthetic.
Now this is a super quick and easy dessert that tasted gorgeous and light after a heavy meal and yes, I cheated and bought my meringues but really cooking a duck and all the trimmings for a Christmas dinner was more than enough work for one day, if you ask me.
400g double cream
2 tbsp icing sugar
2 tsp vanilla extract
8 meringues nests
Break up your meringues. Not too small but nice bite size chunks.
Squeeze out the juice and bits of pomegranate into a bowl.
Whisk your cream with icing sugar and vanilla until it’s nice and stiff (not so much so that you turn it to butter though…).
Take 3 tablespoons of the pomegranate juice and mix it in the cream.
Combine the cream, the pomegranate and meringue together, saving a couple of table spoons of pomegranate and meringue to decorate the top with so it looks like you’ve crowned the dessert with little rubies! Enjoy!
- Pomegranates: The Juicy Contest (thelocaldish.com)
- Benefits of Pomegranate (oddandawkward.wordpress.com)
- Pomegranate And Rose Petal Fizz (chezmissusd.wordpress.com)
- Pomegranate Glazed Donuts (abeautifulmess.com)