I made this as an alternative pudding at my friend's Christmas dinner. It was light, refreshing and looked all Christmassy and jewelled.
I know the slice looks a bit scrappy and I am very annoyed at myself for not tidying the edges but this is a really lovely dessert and very simple to make. It also has to be made ahead so it is one less thing to deal with on Christmas day or when friends are coming round. It is a Nigel Slater recipe that I found in a Sainsbury's magazine. I couldn't find it online so I will write it out here. I added pomegranate seeds to the recipe and also used my Vodka soaked cranberries from the Orange and Cranberry Vodka to give it a kick!
Ingredients
250g cranberries
3 tbsp sugar
500ml of double or whipping cream
175g meringues (I used shop bought and tasted fine)
Seeds from one pomegranate
Grated zest of 1 orange
Few drops of vanilla extract
Method
Ingredients
250g cranberries
3 tbsp sugar
500ml of double or whipping cream
175g meringues (I used shop bought and tasted fine)
Seeds from one pomegranate
Grated zest of 1 orange
Few drops of vanilla extract
Method
- Loosely line a loaf tin with clingfilm
- Put the cranberries into a pan and add the sugar. Heat until the sugar has melted but make sure the sugar doesn't burn and that you do not crush the fruit.
- As soon as a little red liquid is visible and the sugar has melted, take off the heat and place the bottom of the pan in cold water to quickly cool the cranberries.
- Pour the cream into a chilled mixing bowl and which until soft and thick but stop before the cream form stiff peaks.
- Crumble the meringues into the mixture.
- Add the orange zest, pomegranate seeds, vanilla extract and cooled cranberries.
- Very gently fold everything into the cream.
- Scrape the mixture into the lined loaf tin. Make sure it is nicely packed into the tin.
- Cover in clingfilm and place in the freezer.
- Take out half an hour before serving.
