Rose and Pomegranate Meringues Recipe
Ruby-red pomegranate seeds and fragrant rose water are the stars in this festive meringue dessert, served with a sprig of fresh mint and real rose petals
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.olivemagazine.com.
Cooking tools:
- Hand mixer
- Oven
- Kitchen scale
- Whisk
- Mixing bowl
- Baking sheet
- Parchment paper
- Spoon
- Spatula
- Measuring spoon
- Plate
Ingredients
- 200g pomegranate seeds
- 2 tbsp icing sugar
- 300ml double cream
- 1 tsp vanilla bean paste
- 3 or more drops of rose water
- 100g greek yogurt
- 1 handful mint leaves shredded, plus extra to serve
- 1 handful dried rose petals to serve
- handful pistachio nibs to serve
- 4 egg whites
- 225g caster sugar
- 2 tsp cornflour
- 1 tsp white wine vinegar
- 2 tsp pomegranate molasses plus extra to serve
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