Meringue with pomegranate
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- Preparation:
- Total:
- Serves: 8 persons
Ingredients
- 6fresh egg whites
- 2 pinchessalt
- 350 gfinest sugar
- ¼ tspbourbon vanilla powder
- 2 tspMaizena cornflour
- 1 tspwhite wine vinegar
- 1 ½ dlpomegranate juice
- 2 tbsplemon juice
- 50 gpreserving sugar (Coop)
- 3 ½ dlfull cream
- 225 gplain greek yoghurt
- 1pomegranate
Instructions
Step 1
Beat the egg whites and salt until stiff using the whisk on a hand mixer, gradually add the sugar, continue to beat until the mixture turns glossy and no longer feels grainy between your fingertips. Carefully fold the vanilla, cornflour and vinegar into the mixture. Spread the mixture into a rectangle (approx. 30 x 25 cm) on a baking tray lined with baking paper.Step 2
Approx. 20 mins. in an oven preheated to 120°C (convection). Turn the oven down to 100°C and allow the meringue to dry for approx. 1 hr. 30 mins. Then switch the oven off and leave the meringue to cool in the oven with the door slightly ajar.Step 3
Combine the pomegranate juice and lemon juice in a pan, bring to the boil. Add the sugar, cook on a rolling boil for approx. 4 mins., leave to cool.Step 4
Carefully mix the whipped cream into the yoghurt. Briefly mix in half of the pomegranate syrup to create a marble effect. Place the meringue on a platter, top with the cream, scatter the pomegranate seeds on top, drizzle with the remainder of the syrup.