Meringue with Nectarine & Mint Compote with Pomegranate with Brown's Food Co

INGREDIENTS

MERINGUE

• 8 egg whites

• A pinch of salt

• 1 1/2 cups icing sugar, sifted twice

• 1 tablespoon cornflour

• 1 tablespoon apple cider vinegar

WHIPPED VANILLA CREAM

• 115ml double cream

• 100g Delia’s vanilla bean ice cream

• 85g Brown’s Cheese cream cheese

• 2 tablespoons icing sugar

• Pomegranate arils

NECTARINE & MINT COMPOTE

• 5 nectarines, chopped into small pieces

• 1/2 lemon juice

• 1/4 cup brown sugar

• Fresh mint leaves

GARNISH

• Nectarines, sliced

• Pomegranate arils

• Icing sugar

• Fresh mint leaves

METHOD

1. Meringue: Preheat your oven to 165 degrees Celsius and line a baking sheet with parchment paper. Whip the egg white and the salt to medium peaks. Sift in the sugar and whip the egg whites on high speed. Fold in the apple cider vinegar and cornflour gently, the mixture should be light and glossy. Spoon meringue on the parchment paper and using a spatula spread and smooth. Bake for 20 minutes. Remove from heat and allow to cool completely. Once cool, cover with a kitchen towel until required.

2. Nectarine & Mint Compote: Place all ingredients in a pan over medium heat and allow to simmer and reduce for about 15 – 20 minutes. Allow to cool completely.

3. Whipped Vanilla Cream: Whip all ingredients together except the pomegranate arils and refrigerate until use.

4. Assembly: Lay the meringue down on a clean kitchen towel and spread the whipped vanilla cream leaving a few centimetres around the border of the meringue. Spoon cooled compote over and sprinkle pomegranate arils. Begin to roll gently from the shorter side, using the towel to help and transfer on to a serving platter. Garnish and serve!