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Nutrition: Per serving (6)

  • kcal415
  • fat36g
  • saturates22g
  • carbs18g
  • sugars18g
  • fibre3g
  • protein3g
  • salt0.1g
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Method

  • step 1

    Blitz most of the raspberries with the rosewater until smooth. Whisk the double cream and icing sugar to soft peaks. Fold through the puréed raspberries and pomegranate molasses. Layer the raspberry cream into dessert glasses with the crushed meringue nests and the remaining raspberries. Sprinkle over the pomegranate seeds along with some dried rose petals, if you like.

Recipe from Good Food magazine, July 2019

Authors

Esther ClarkDeputy food editor, BBC Good Food
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