Pomegranate Eton Mess Recipe

Pomegranate salad served in Cath Kidston enamelware dish on a patchwork printed tablecloth

Pomegranate Eton Mess Recipe

Perfect for summer entertaining, there are few desserts that say Summer quite like an Eton Mess. So, us being us, we had to make our Eton Mess dessert with a twist. With pomegranates. The pomegranate seeds look like tiny glistening jewels, and their taste and texture add a sweet sharpness that pairs perfectly with the sweet meringue and rich cream. The perfect end to a perfect meal with friends and family.

Cath Kidston enamelware displayed on a table, set for a summer feast in an outdoor setting

A Table Setting for Making New Memories

Transform your summer table to create a feast, not only for tummies but for the eyes too. Impress your guests with our beautiful enamel tableware that will last a lifetime and bring joy to any table, picnic or festival. Combining colourful hand-painted prints of our heritage roses and our new Patchwork design, and introducing our new Lobster print, this tableware will elevate your outdoor eating experience, as you enjoy good food, fresh air and wonderful company. Crafted from porcelain-coated tin, this hard-wearing tableware is oven-proof, making it ideal for serving hot food straight to the table and includes a tray, plates, jug, bowls, mugs and beakers.

This wonderful collection is perfect for outside dining and coordinates with our organic cotton table linen, bamboo serving plates and bowls, and acrylic drinkware, for joyful outdoor eating.

Downloadable Menus and Place Cards

Make summer dining and outdoor feasting even more special with our downloadable menus and place cards. Download yours here.

Cath Kidston enamelware plate and mug, laid on a table alongside cutlery and a menu

Pomegranate Eton Mess Recipe

Ingredients:

Makes 4 - 6 depending on the size of your container.

Meringue (either use shop bought or make your own with 3 large egg whites and 175g white caster sugar)
300ml Double Cream
20g Icing Sugar
Pomegranate Seeds
50g Strawberries for the coulis
500g Raspberries and Strawberries (hulled and roughly chopped)

Cath Kidston enamelware dish filled with salad, beside a chopping board and a half-prepared pomegranate

Steps:

For the meringue:

1. Heat oven to 120C/100C fan oven / gas 1 and line a large baking tray with parchment paper. With an electric hand whisk, beat the egg whites until they start to make stiff peaks.
2. Turn the speed up and start slowly adding the caster sugar, a spoon at time until the mixture is smooth and glossy in texture.
3. Spoon dollops of the mixture onto the baking parchment and bake on the bottom shelf of the oven for about 1hr 30 mins until the meringues are crispy and come off the paper easily. Leave to cool.

For the coulis:

1. For a quick and simple coulis simply chop your strawberries as small as you can and push through a sieve, or blend into a sauce.

For the cream:

1. Whisk your double cream with the icing sugar until soft peaks appear, make sure to not over whisk.

Assemble:

1. Crush your meringues into large chunks and place a layer in your serving dish.
2. Layer over some of your cream mixture and then some of the fresh berries.
3. Continue the layers, then sprinkle the pomegranate seeds on top and drizzle the coulis at the table.

Serve, impress your guests and graciously accept their compliments.