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Pomegranate mess pots recipe

9 ratings

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
Vegetarian
Gluten-free

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
270kcal 14%
Fat
20g 29%
Saturates
13g 63%
Sugars
20g 22%
Salt
0.1g 2%

of the reference intake
Carbohydrate 20.2g Protein 1.9g Fibre 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.

See more Dessert recipes