Nectarine, blackberry and cardamom eton mess recipe | Sainsbury`s Magazine

Ingredients

• 1 x 108g pack of 8 Taste the Difference meringue nests
• 60g pistachio kernels, roughly chopped
• 3 ripe nectarines, stoned and sliced
• 300g blackberries, a few sliced in half
• about 3 tbsp pomegranate molasses
• a few mint leaves, finely sliced
• 300ml double cream
• 1⁄2 tsp vanilla bean paste
• 1⁄4 tsp ground cardamom (from about 12 pods)
• 2 tbsp crème fraîche