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Pomegranate mess pots recipe
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9 ratings
Eton mess gets a festive makeover in this no-bake pomegranate mess recipe. Layer cinnamon and ginger-spiced cream with chewy pieces of meringue and sharp pomegranate seeds. Garnish with stem ginger and mint leaves for a gluten-free pud that'll really impress. See method
Ingredients
- 300ml pot whipping cream
- 2 tsp vanilla extract
- 2 balls stem ginger, finely chopped, plus 1 tbsp syrup from the jar
- 1 tbsp icing sugar, plus extra for dusting
- 1 tsp ground cinnamon, plus a pinch
- 6 meringue nests, broken into pieces
- 80g pomegranate seeds
- 3 mint sprigs, leaves picked and shredded
Each serving contains
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Energy
1120kj
270kcal
14%
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Fat
20g
29%
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Saturates
13g
63%
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Sugars
20g
22%
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Salt
0.1g
2%
of the reference intake
Carbohydrate 20.2g
Protein 1.9g
Fibre 0.3g
Method
- Whisk the cream, vanilla, ginger syrup, sugar and 1 tsp cinnamon in a large bowl until thickened and just holding peaks. Gently fold in the meringue and two-thirds of the pomegranate seeds, chopped ginger and mint until just mixed.
- Spoon into 6 small glasses, then top with the remaining ginger, pomegranate seeds and mint. Decorate with a dusting of icing sugar mixed with a pinch of cinnamon to serve.
Tip: To remove the seeds from the pomegranate, cut off the top, then cut down the sides and pull open the flesh. Tap the skin firmly with a wooden spoon.
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