Raspberry Pomegranate Rose Eton Mess Recipes

PERSIMMON, RASPBERRY, AND POMEGRANATE ETON MESS

Persimmon, Raspberry, and Pomegranate Eton Mess image

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

Ingredients

2 medium Spanish persimmons
2 cups fresh raspberries
½ cup pomegranate, seeds only, or more to taste
1 ¼ cups heavy cream
8 small plain meringue cookies, coarsely crushed

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

RASPBERRY, POMEGRANATE & ROSE ETON MESS

Raspberry, pomegranate & rose Eton mess image

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

Provided by Esther Clark

Categories Dessert

Time 15m

Yield Serves 4-6

Number Of Ingredients 8

Ingredients

200g raspberries
1 tsp rosewater
400ml double cream
2 tbsp icing sugar
1 tbsp pomegranate molasses
3 meringue nests, crushed
70g pomegranate seeds
dried rose petals

Steps:

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.

Nutrition Facts : Calories 415 calories, Fat 36 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 18 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.1 milligram of sodium

STRAWBERRY, POMEGRANATE, AND ROSE PETAL MESS

Strawberry, Pomegranate, and Rose Petal Mess image

Use store-bought meringues and skip the first step, if you prefer.

Provided by Yotam Ottolenghi

Yield 6 servings

Number Of Ingredients 14

Ingredients

2 large egg whites
1/4 cup granulated sugar
1/4 cup powdered sugar
3/4 cup crème fraîche
1/2 cup mascarpone
2 tablespoons powdered sugar
1/2 teaspoon rose water (optional)
6 ounces strawberries, hulled, halved if large
1 pint strawberry or raspberry sorbet
1 tablespoon pomegranate molasses or 1 1/2 teaspoons honey
1/4 cup pomegranate seeds
1 teaspoon ground sumac
2 teaspoons dried rose petals (optional)
Sumac is available at specialty foods stores, and pomegranate molasses is available at some grocery stores. Both are available at Middle Eastern markets.

Steps:

Preheat oven to 200°. Using an electric mixer on medium-high speed, beat egg whites until foamy, about 1 minute. With mixer running, gradually add granulated sugar. Continue to beat until meringue triples in volume, is shiny, and holds medium-stiff peaks, 8-10 minutes. Add powdered sugar and beat just to blend.
Spoon 2 heaping tablespoonfuls of meringue onto a parchment-lined baking sheet; repeat to fill baking sheet, spacing 1" apart. Bake until dry, about 4 hours.
Do ahead: Meringues can be baked 5 days ahead. Keep airtight at room temperature.
Whisk crème fraîche, mascarpone, powdered sugar, and rose water, if using, in a medium bowl.
Arrange meringues, crème fraîche mixture, strawberries, and scoops of sorbet in a large bowl. Drizzle with pomegranate molasses and top with pomegranate seeds, sumac, and rose petals, if using.

STRAWBERRY-RASPBERRY ETON MESS

Strawberry-Raspberry Eton Mess image

A delicious quick twist on traditional strawberries and cream. Quick to make and looks good when serving to guests for dessert. Make it extra special by adding the optional vanilla essence and rose water.

Provided by misbah

Categories Desserts Fruit Dessert Recipes

Time 20m

Yield 8

Number Of Ingredients 8

Ingredients

2 cups heavy cream
2 tablespoons white sugar, divided
1 teaspoon vanilla extract
2 cups fresh raspberries, divided
2 cups sliced fresh strawberries, divided
1 teaspoon balsamic vinegar
1 teaspoon rose water
8 small plain meringue cookies

Steps:

Beat cream in a chilled glass or metal bowl with an electric mixer until frothy. Add 1 tablespoon sugar and vanilla extract gradually, continuing to beat until stiff peaks form. Chill in the refrigerator.
Combine 1/2 of the raspberries, 1/2 of the strawberries, remaining 1 tablespoon sugar, and balsamic vinegar in a bowl. Mash with a fork and chill in the refrigerator until ready to serve.
To serve, combine mashed fruit and cream in a bowl. Add the remaining strawberries, raspberries, and rose water; fold everything together.
Place your meringues in a bowl and break them up into a mix of small and big chunks for a good texture.
Layer meringues and cream mixture into dessert bowls or glasses and serve immediately.

Nutrition Facts : Calories 416.7 calories, Carbohydrate 45.8 g, Cholesterol 91.7 mg, Fat 25 g, Fiber 2.7 g, Protein 3.2 g, SaturatedFat 15.4 g, Sodium 59.3 mg, Sugar 41 g

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