Roast cherry & chocolate mess

Roast cherry & chocolate mess

A twist on a popular Eton mess, made with juicy cherries and 70% cocoa chocolate.

4 out of 5 stars(2) Rate this recipe
  • Serves4
  • CourseDessert
  • Prepare15 mins
  • Cook10 mins
  • Total time25 mins
  • Plusplus cooling

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Ingredients

  • 400g fresh Waitrose & Partners Cherries, halved and then pitted
  • 3 fresh bay leaves
  • 2 tbsp white caster sugar, plus 1 tsp for the cream
  • 2 tbsp pomegranate molasses
  • 250ml whipping cream
  • 50g dark chocolate (70% cocoa), finely chopped
  • ¼ tsp vanilla bean paste (optional)
  • 4 Cooks’ Ingredients Meringue Nests (or 12 mini meringue shells), very roughly broken

Method

  1. Preheat the oven to 220˚C, gas mark 7. Put the cherries in a medium roasting tin and toss with the bay leaves, 2 tbsp sugar and the pomegranate molasses. Roast for 5-7 minutes to get the juices going and bubbling at the edges (don’t cook the cherries through). Set aside until just warm.

  2. Meanwhile, put 4 tbsp cream and 2 tbsp water in a small saucepan and bring to a simmer. Put the chopped chocolate in a small bowl, pour the hot cream over it, and stir until smooth. Spoon 1 tbsp into the bottom of 4 small tumblers

  3. Put the remaining cream, 1 tsp sugar and the vanilla, if using, into a large bowl. Whip to very soft peaks. Add a generous dollop to each glass, then a few chunks of the meringue, some cherries and juice. Repeat, finishing each with a final small dollop of cream and a drizzle of chocolate sauce. Serve straight away, with any extra chocolate sauce on the side.

Cook’s tip

For a quick dessert, serve the roasted cherries with scoops of ready-made ice cream.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,935kJ/ 468kcals

Fat

28.9g

Saturated Fat

17.9g

Carbohydrates

48g

Sugars

44.8g

Fibre

1.6g

Protein

3.3g

Salt

0.12g

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