4 shop-bought meringues
For the filling and garnish
4 passion fruits
100 ml (3 1/2 fl oz) well-chilled heavy cream
1 1/2 tsp sugar
1 small pomegranate (optional)
100 ml (3 1/2 fl oz) well-chilled heavy cream
1 1/2 tsp sugar
1 small pomegranate (optional)
method
1. For the filling, cut three passion fruits in half and scoop out the pulp (including the seeds and juice) into a sieve set over a bowl.
2. Force the pulp through the sieve, pressing hard on the seeds, and discard the seeds.
3. In a bowl, beat the cream until it holds soft peaks and fold in the passion fruit juice and sugar until just combined.
4. To make the garnish, cut the remaining passion fruit in half and scoop out the seeds, reserving them.
5. Cut the pomegranate in half then, bending back the rinds, dislodge some seeds from the membranes.
6. Reserve these and reserve some juice.
7 Arrange a meringue on each of two plates.
8. Top the meringues with whipped cream and garnish with some reserved passion fruit and pomegranate seeds.
9. Top each pudding with one more meringue.
10. These can be made two hours ahead and chilled, loosely covered. Bring them to room temperature before serving.
11. Once ready to eat, garnish each plate with some more passion fruit, some pomegranate seeds and some reserved juice. Serve.
2. Force the pulp through the sieve, pressing hard on the seeds, and discard the seeds.
3. In a bowl, beat the cream until it holds soft peaks and fold in the passion fruit juice and sugar until just combined.
4. To make the garnish, cut the remaining passion fruit in half and scoop out the seeds, reserving them.
5. Cut the pomegranate in half then, bending back the rinds, dislodge some seeds from the membranes.
6. Reserve these and reserve some juice.
7 Arrange a meringue on each of two plates.
8. Top the meringues with whipped cream and garnish with some reserved passion fruit and pomegranate seeds.
9. Top each pudding with one more meringue.
10. These can be made two hours ahead and chilled, loosely covered. Bring them to room temperature before serving.
11. Once ready to eat, garnish each plate with some more passion fruit, some pomegranate seeds and some reserved juice. Serve.
serving amount
serves 2
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