Rose and pomegranate meringues

Instructions

1. Step 1

   For the meringues, heat the oven to 150C/ 130C fan/gas 2. Whisk the egg whites until fluffy and doubled in size. With the motor still running, add the sugar, a tablespoon at a time, until it’s all been added and the mixture is thick and glossy – it should hold stiff peaks when the beaters are lifted out. Whisk in the cornflour and vinegar, then swirl in the molasses using a spoon. Drop six large dollops of the meringue onto a baking sheet lined with baking paper. Make a dip in the middle of each for the cream to sit. Bake for 1 hr, then turn off the heat, open the oven door slightly and leave until completely cool.

2. Step 2

   Toss the pomegranate seeds with 1 tbsp of the icing sugar and mix a few times. Leave to macerate for 30 mins at room temperature. Whip together the cream, vanilla, rose water and remaining 1 tbsp of icing sugar until it holds soft peaks, then fold in the yogurt.

3. Step 3

   To serve, put the meringues on six small plates. Top with the rose cream and sprinkle over the macerated pomegranate seeds (leaving the juice behind), the pistachios, rose petals and mint. Add a drizzle of molasses to the left-over macerating juice, then drizzle over the meringues to serve.