This decadent and festive dessert is just like a pavlova, only better. With pomegranate mollases, berry macarons, gold leaf and persian fairy floss, it's pretty special!
- 15 gold strength gelatine leaves
- 750 ml prosecco or champagne
- 200 g caster sugar
- 2 Tbsp rosewater, plus extra 3 tsp
- 2 Tbsp pomegranate molasses
- 700 ml thickened cream
- 300 ml pure cream
- ½ small seedless watermelon, skin removed
- 8 large meringues
- 250 g raspberries
- 500 g fresh strawberries, sliced into rounds
- 8 small berry macarons, halved
- 5 sheets edible gold leaf
- ½ pomegranate, arils removed
- 100 g Persian fairy floss
- Put gelatin sheets in a bowl and cover with cold water. Set aside to soak for 5 minutes, until soft.
- Meanwhile, combine prosecco and sugar in a medium saucepan over a low heat. Stir for 2-3 minutes, until sugar has dissolved. Remove from heat. Add rose water and pomegranate molasses. Squeeze excess water from gelatin leaves. Add to hot prosecco mixture and stir until dissolved. Line a small tray or container with plastic wrap. Pour in the jelly mixture and chill for 4 hours or overnight, until firm.
- Whip thickened cream and pure cream together in a large bowl until firm peaks form. Fold through 1 tsp of the extra rose water.
- Cut watermelon into 3cm-thick slices then each slice into 3cm cubes. Sprinkle over remaining extra rose water.
- Invert jelly onto a board and cut into 3cm cubes.
- To assemble, scatter a few cubes of watermelon on the bottom of a large serving platter. Follow with a few large dollops of cream. Break the meringues into large pieces and arrange around the plate. Top with jelly, berries, macarons and half the gold leaf. Repeat layers, finishing with pomegranate arils and fairy floss. Serve immediately.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||27.2 g|
|Total carbohydrates||69.7 g|
|- Sugars||66.9 g|
|Dietary fibre||3.1 g|