Photo: Eton Mess Recipe
There is no variation of this pudding I don't like, and I must have made several in my time. This one uses bottled, proper fresh pomegranate juice to encourage the strawberries to ooze out their fragrant summery juices. If you're making this with out-of-season strawberries, then you stand a chance of using freshly squeezed pomegranate juice, in which case, sprinkle some seeds on top of this voluptuous mound of meringue and berry-spiked cream.
Ingredients
- 4 cups strawberries
- 2 teaspoons caster or vanilla sugar
- 2 teaspoons pomegranate juice
- 2 cups whipping cream
- 1 packet individual meringue nests
Directions
Hull and chop the strawberries and put into a bowl and add the sugar and pomegranate juice and leave to macerate while you whip the cream.
Whip the cream in a large bowl until thick but still soft. Roughly crumble in 4 of the meringues nests - you will need chunks for texture as well as a little fine dust.
Take out about half a cupful of the chopped strawberries, and fold the meringue cream and rest of the fruit mixture together.
Arrange on 4 serving plates or glasses or in a mound, and top each with some of the remaining macerated strawberries.
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By KimFN
Milwaukee, WI
on July 28, 2011
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Really easy and delicious! The only thing I did differently is I didn't have any vanilla sugar made so instead I just used plain sugar with a small dash of vanilla.
By weetigerfood
on April 26, 2011
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This was really yummy, however it did not look great because I followed the suggestion of several of the reviewers and used balsamic instead of pomegranate and the result was the cream turned a dirty brown colour instead of having ribbons of red... stick with the pomegranate!!!
By sebastianoliver
on January 16, 2011
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This was easiest & most refreshing dessert I've made to serve at dinner gathering. It was without doubt a smash. Everyone wanted seconds. Since I had some extra cookies left, I added to the top of each childs' dessert. They loved the extra crunch & sweetness.
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