Clementine, pomegranate and vanilla mess
- Prepare
- 30 mins to 1 hour
- Cook
- 30 mins to 1 hour
- Serve
- Serves 2
- Dietary
- Vegetarian
Fluffy and crunchy meringue is stirred through vanilla whipped cream to make a gloriously messy dinner party dessert.
By Matt Tebbutt
From Saturday Kitchen
Ingredients
For the vanilla cream
- 1 vanilla pod, seeds removed
- 200g/7oz cream cheese
- 200g/7oz double cream
- 100g/3½oz icing sugar, sieved
For the soft meringue
- 4 free-range egg whites
- squeeze lemon juice
- 225g/8oz caster sugar
- 1 tsp cornflour
- ½ tsp vanilla extract
- ½ tsp white wine vinegar
For the garnish
- 1 pomegranate, seeds removed
- 2 clementines, peeled and segmented
- 40ml/1fl½ oz pomegranate molasses
- handful dried cranberries, chopped
- 2 tbsp Iranian pistachios
- fresh mint sprigs
Method
To make the vanilla cream, mix all of the ingredients together in a bowl. Cover and chill in the fridge until needed.
To make the soft meringue, preheat the oven to 140C/120C Fan/Gas 1. Line a large baking sheet with baking paper.
Add the egg whites to a large, clean bowl and whisk to soft peaks. Add the lemon juice, then slowly add the sugar bit by bit, whisking continuously, until dissolved.
When everything is incorporated, combine the vanilla extract, cornflour and vinegar in a separate bowl, then add into the whisked egg white mixture and mix until you have stiff peaks. Spoon some small, neat meringues onto the lined baking sheet and some bigger ones to smash up. Bake for 40–60 minutes until the meringues easily lift off the paper. Allow to cool.
To assemble and serve, smash up some of the bigger meringues and mix with the vanilla cream. Scatter over some pomegranate seeds and clementine segments. Top with the smaller meringues and spoon over some pomegranate molasses, chopped dried cranberries and the pistachios. Garnish with the mint sprigs.
