Pomegranate Eton Mess
recipe

A delightful twist on the classic Eton Mess, featuring whipped cream, meringue made from chickpeas, and the vibrant flavor of pomegranate. Perfect for a festive dessert!
Preparation Time: 3 hours
Serving Size: 4 servings
Ingredients:
- 2 dl heavy cream
- 2 tablespoons sugar
- 1 teaspoon vanilla sugar
- 300 g chickpeas (for meringue)
- 1 dl sugar (for meringue)
- 1 teaspoon lemon juice
- 1 pomegranate
- 100 g gingerbread crumbs
Instructions:
1. Prepare the meringue by whisking chickpeas, 1 dl sugar, and lemon juice until fluffy and stiff peaks form.
2. Spread the meringue mixture onto a baking sheet lined with parchment paper and dry in the oven at 100°C (212°F) for about 1-2 hours.
3. While the meringue is drying, whip the heavy cream with 2 tablespoons of sugar and vanilla sugar until soft peaks form.
4. Cut the pomegranate in half and remove the seeds.
5. Once the meringue is dry, crush it into pieces and fold it into the whipped cream.
6. Assemble the dessert in layers: add whipped cream mixture, pomegranate seeds, and gingerbread crumbs.
7. Serve immediately and enjoy this festive treat!
Nutritional Information (per serving):
- Calories: 350
- Protein: 5g
- Fat: 22g
- Carbohydrates: 36g
- Fiber: 2g
- Sugar: 18g

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