RASPBERRY, POMEGRANATE & ROSE ETON MESS
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
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
ETON MESS
Steps:
- Pour 3 packages of the raspberries, 1 1/2 cups of the sugar, and the lemon juice into a 10-inch saute pan. Crush the berries lightly with a fork and bring the mixture to a full boil over medium-high heat. Lower the heat and simmer for 10 minutes, stirring occasionally, until the mixture is syrupy. Fold the remaining 3 packages of raspberries and the framboise into the hot mixture and refrigerate until very cold.
- In the bowl of an electric mixer fitted with the whisk attachment, beat the cream, the remaining 1/4 cup of sugar, and the vanilla together on medium-high speed until it forms firm peaks.
- In decorative glasses, layer a spoonful of the whipped cream, a spoonful of the raspberry mixture, and then a few meringue pieces. Repeat once or twice, depending on the size of the glasses, until the glasses are full, ending with berries and a dollop of cream. Serve immediately or chill for an hour, until ready to serve.
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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