Recipe
Meringue Roulade With Pomegranate Seeds Recipe
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Lohashim / All my dishes 1 year, 1 month ago
An eleguant pretty pink, bejewelled dessert with delicate floral flavours .
This dessert can be don with any kind of fruit .
Prep:30m Cook:20m Servings:8
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 Lohashim |
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Fans
Ingredients
- 4 egg whites
- 225g caster Sugar
- 300ml whipped cream
- non-scented oil, eg. sunflower or groundnut oil, for greasing
- 1-2 Pomegranates
- 1-2 tsp rose blossom water
- unsprayed rose petals, if available
Directions
- 1. Preheat the oven to 150C/gas mark 2.
- 2. Put the egg whites into a spotlessly clean bowl of a food mixer. Break up with the whisk and add the caster sugar in one go.
- Whisk at full speed until it holds a stiff peak - this will take around 4 - 5 minutes.
- 3. Meanwhile, line a 30.5 x 20.5cm Swiss roll tin with tin foil, brush lightly with a non-scented oil.
- 4. Spread the meringue gently over the tin with a palette knife.
- Bake in the preheated oven for 15-20 minutes, it ought to be quite thick and bouncy, crisp on the outside but still soft in the centre.
- Leave to cool.
- 5. Meanwhile, cut the pomegranates in half around the equator and flick out the seeds.
- Sprinkle them with a few drops of rose blossom water.
- Taste and add more if necessary, or they may need a little sugar.
- 6. To assemble, put a sheet of tin foil on the work top and turn the roulade upside down onto it, remove the tin foil from the top.
- Spread most of the whipped cream and most of the the pomegranate seeds over the meringue, roll up from the long side and carefully ease onto a serving plate.
- Pipe 6-8 rosettes of cream along the top of the roulade, decorate with the reserved pomegranate seeds and rose petals.
- 7. Serve, cut into slices about 2.5cm thick.
- Cook's note: this roulade is also very good filled with raspberries, strawberries, loganberries, sliced peaches, nectarines, kiwi fruit, bananas, mango and passionfruit or homemade lemon curd.
- For a Christmas version - surround the roulade with berried holly and dredge with icing sugar
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boofie 1 year, 1 month ago said:
Oh my, what a wonderfully feminine dessert. I love the use of rose blossom water to make it that much more feminine and lightly floral.