Raspberry Pomegranate Rose Eton Mess Recipes
PERSIMMON, RASPBERRY, AND POMEGRANATE ETON MESS
This is a delicious version of Eton Mess with chopped Spanish persimmons, crushed raspberries and pomegranate seeds, whipped cream and broken meringues. Yum!
Provided by redcomm
Categories Everyday Cooking Quick and Easy Desserts
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- Remove the leafy tops from the persimmons, slice the flesh, and add to a large bowl. Crush the raspberries lightly with a fork and add these to the bowl with the pomegranate seeds. Stir gently to combine.
- Beat cream in a chilled glass or metal bowl with an electric mixer until firm peaks form. Fold in meringue and stir gently.
- Spoon some of the fruit mixture into 4 decorative glasses. Layer the cream and meringue mixture on top, alternating with the fruit mixture. Make sure you reserve a little fruit for the top, then serve.
Nutrition Facts : Calories 626.6 calories, Carbohydrate 90.6 g, Cholesterol 101.9 mg, Fat 28 g, Fiber 4.7 g, Protein 5.2 g, SaturatedFat 17.1 g, Sodium 95.8 mg, Sugar 76 g
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- Place the cream, sugar and vanilla into a large bowl and whisk until you reach soft peak. You want it to be thick and when you pull the whisk out, it just about holds its shape. You'll be stirring it again in a minute, so it will get thicker. If you whisk to stiff peak and then add fruit and stir it, it will be over whipped. Leave to one side.
- Place the raspberries in a blender and blitz until you have a smooth puree. Reserve 4tsp for garnish, but spoon the rest of the puree into the cream mixture.
- Tip in 4 crushed meringue nests and gently fold into the cream mixture. I think it looks super pretty when the raspberry puree is swirled with the cream and you can still see bits of white, so I only folded until this stage. You can, of course, completely mix it together and have pink cream. It's completely up to you.
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