Name: Rose and pomegranate meringues
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 0
Ingredients: 200g pomegranate seeds; 2 tbsp icing sugar; 300ml double cream; 1 tsp vanilla bean paste; 3 or more drops of rose water; 100g greek yogurt; 1 handful mint leaves, shredded, plus extra to serve; 1 handful dried rose petals, to serve; handful pistachio nibs, to serve; 4 egg whites; 225g caster sugar; 2 tsp cornflour; 1 tsp white wine vinegar; 2 tsp pomegranate molasses, plus extra to serve

200g pomegranate seeds
2 tbsp icing sugar
300ml double cream
1 tsp vanilla bean paste
3 or more drops of rose water
100g greek yogurt
1 handful mint leaves
shredded, plus extra to serve
1 handful dried rose petals
to serve
handful pistachio nibs
to serve

MERINGUES

4 egg whites
225g caster sugar
2 tsp cornflour
1 tsp white wine vinegar
2 tsp pomegranate molasses
plus extra to serve

Method

step 1
For the meringues, heat the oven to 150C/ 130C fan/gas 2. Whisk the egg whites until fluffy and doubled in size. With the motor still running, add the sugar, a tablespoon at a time, until it’s all been added and the mixture is thick and glossy – it should hold stiff peaks when the beaters are lifted out. Whisk in the cornflour and vinegar, then swirl in the molasses using a spoon. Drop six large dollops of the meringue onto a baking sheet lined with baking paper. Make a dip in the middle of each for the cream to sit. Bake for 1 hr, then turn off the heat, open the oven door slightly and leave until completely cool.
step 2
Toss the pomegranate seeds with 1 tbsp of the icing sugar and mix a few times. Leave to macerate for 30 mins at room temperature. Whip together the cream, vanilla, rose water and remaining 1 tbsp of icing sugar until it holds soft peaks, then fold in the yogurt.
step 3
To serve, put the meringues on six small plates. Top with the rose cream and sprinkle over the macerated pomegranate seeds (leaving the juice behind), the pistachios, rose petals and mint. Add a drizzle of molasses to the left-over macerating juice, then drizzle over the meringues to serve.