Mini Clementine and Pomegranate Pavlovas

Serves	6
Prep time	15 minutes
Cook time	4 hours
Total time	4 hours, 15 minutes
Allergy	Egg
Dietary	Vegetarian
Meal type	Dessert
Misc	Gourmet, Pre-preparable, Serve Cold
Occasion	Birthday Party, Christmas, Formal Party
Region	British
By author	Karen S Burns-Booth

Dazzling little mini pavlovas that are perfect for after a large meal, such as Christmas Dinner; these little meringue nests are served with fresh thick cream and a compote of clementines, Cointreau® and pomegranate.....light, exotic and an elegant dessert worthy of any celebratory meal. Both the compote and meringues can be made beforehand, making this a fuss-free dessert.

Ingredients

2 large egg whites
4oz (110 g) white caster sugar
1 pomegranate (cut in half and tapped to release all of the seeds)
4 to 5 clementines, depending on size (peeled and separated into segments, removing as much pith as possible.)
50g caster sugar
1 teaspoon Cointreau® liqueur
double cream to serve

Note

Directions

Step 1	Preheat the oven to 150C/300F/Gas Mark 2. Meringues: Place the egg whites in a large, grease-free bowl and, using the balloon whisk on the Kenwood Chef (or other stand mixer) whisk on number 1. Continue for about 2 minutes, until the whites are foamy, then switch the speed to 3 and carry on whisking for another minute. Now turn the speed to 5 and continue whisking until the egg whites reach the stiff-peak stage.
Step 2	Now, add the sugar on high speed (number 5 on the Kenwood), a little (about a dessert spoon) at a time, until you have a stiff and glossy mixture. Spoon 6 heaped dessert spoons of the mixture on to the prepared baking sheet, spacing them evenly. Then, using the back of the spoon or a small palette knife, hollow out the centres. (You need a large baking sheet measuring 16 x 12 in (40 x 30 cm), lined with baking parchment.)
Step 3	Put the meringues in the oven, and then reduce the heat to 140C/Gas Mark 1. Bake them for 30 minutes, before turning off the oven and leaving the meringues to dry out in the warmth of the oven, overnight is best, or until the oven is completely cold.
Step 4	Store the meringues in an airtight tin or freeze them until you need to serve them and then make the clementine and pomegranate compote.
Step 5	Add the clementine segments and the pomegranate seeds to a saucepan, along with the sugar and Cointreau. Bring the pan to the boil and then turn down and simmer for 10 minutes. Allow to cool.
Step 6	Spoon some thick cream into each mini pavlova and then spoon over the clementine and pomegranate compote.