Cof­fee meringue with pome­gran­ate sauce

serves / 6 prep / 6 hours cook / 6 min­utes

The Daily Examiner - - MEAL PLANNER - Recipe by Valli Lit­tle Photo by Mark Roper


2 tbsp strong in­stant cof­fee gran­ules

900ml thick­ened cream

1 tbsp caster sugar

2 tbsp cream liqueur (we used Bai­leys)

1⁄4 cup (65g) stem gin­ger, drained, chopped

100g store-bought meringue, lightly crushed

1 ⁄4 cup (80g) red­cur­rant jelly

1 cup (250ml) pome­gran­ate juice Juice of 1 lime

1 tbsp ar­row­root

Seeds of 2 pomegranates

1. Grease and line the base and side of a 22cm spring­form cake pan.

2. Com­bine cof­fee with 1 tbsp boil­ing wa­ter, then set aside to cool. Whisk cream and sugar to soft peaks. Stir through liqueur, gin­ger and meringue, then spoon mix­ture into pre­pared pan. Us­ing a skewer, swirl the cooled cof­fee through the cream mix­ture. Cover and freeze overnight.

3. Com­bine red­cur­rant jelly, pome­gran­ate juice and lime juice in a pan

over low heat. Com­bine ar­row­root with 1 tbsp cold wa­ter and stir un­til smooth. Add 1 tbsp red­cur­rant mix­ture and stir to com­bine. Add ar­row­root mix­ture to the pan and cook for a fur­ther 2-3 min­utes un­til mix­ture thick­ens. Cool com­pletely, then stir through pome­gran­ate seeds. Spoon pome­gran­ate sauce over the meringue to serve.

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