Raspberry, pomegranate & rose Eton mess
Serves 4-6
Easy
Prep:
No cook
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
Skip to ingredients
- 200g raspberries
- 1 tsp rosewater
- 400ml double cream
- 2 tbsp icing sugar
- 1 tbsp pomegranate molasses
- 3 meringuenests, crushed
- 70g pomegranateseeds
- dried rose petals
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.