A twist on a popular Eton mess, made with juicy cherries and 70% cocoa chocolate.
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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.
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
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.
For a quick dessert, serve the roasted cherries with scoops of ready-made ice cream.
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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