Persimmon Raspberry And Pomegranate Eton Mess Recipes

PERSIMMON, RASPBERRY, AND POMEGRANATE ETON MESS

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.

RASPBERRY, POMEGRANATE & ROSE ETON MESS

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.

STRAWBERRY-RASPBERRY ETON MESS

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.