Pomegranate mess pots recipe
Eton mess gets a festive makeover in this no-bake pomegranate mess recipe. Layer cinnamon and ginger-spiced cream with chewy pieces of meringue and sharp pomegranate seeds. Garnish with stem ginger and mint leaves for a gluten-free pud that'll really impress.
See method- Serves 6
- 10 mins to prepare
- 270 calories / serving
- Gluten-free
- Vegetarian
Ingredients
- 300ml pot whipping cream
- 2 tsp vanilla extract
- 2 balls stem ginger, finely chopped, plus 1 tbsp syrup from the jar
- 1 tbsp icing sugar, plus extra for dusting
- 1 tsp ground cinnamon, plus a pinch
- 6 meringue nests, broken into pieces
- 80g pomegranate seeds
- 3 mint sprigs, leaves picked and shredded
Each serving contains
- Energy
- 1120kJ 270.0kcal
- Fat
- 20g
- Saturates
- 13g
- Salt
- 0.1g
- Sugars
- 20g
of the Reference intake
Carbohydrate 20.2gProtein 1.9gFibre 0.3g
Method
- Whisk the cream, vanilla, ginger syrup, sugar and 1 tsp cinnamon in a large bowl until thickened and just holding peaks. Gently fold in the meringue and two-thirds of the pomegranate seeds, chopped ginger and mint until just mixed.
- Spoon into 6 small glasses, then top with the remaining ginger, pomegranate seeds and mint. Decorate with a dusting of icing sugar mixed with a pinch of cinnamon to serve.
- Tip: To remove the seeds from the pomegranate, cut off the top, then cut down the sides and pull open the flesh. Tap the skin firmly with a wooden spoon.
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