Meringue with Pomegranate Sauce

Ingredients

• 3 egg whites
• 150 g caster sugar
• 2 tsp cornstarch
• 2 pomegranates
• 1 tbsp honey
• 40 ml lemon juice
• 4 scoops vanilla ice cream

Instructions

1. 1.

   Beat the egg whites with a hand mixer until stiff, add 3 tbsp water and continue beating. Allow the sugar to dissolve during whipping. While continuing to stir, add the cornstarch. Drop small mounds onto a parchment‑lined baking sheet, smooth slightly, and bake in a preheated oven at 140 °C (120 °C fan; gas: level 1–2) for about 30–40 minutes. Let them cool completely in the oven.

2. 2.

   Meanwhile halve the pomegranates and remove the seeds. Capture the juice and mix with about 4 tbsp water, honey, and lemon juice. Warm briefly to dissolve the honey. Add the pomegranate seeds and set aside cold.

3. 3.

   Crush the meringue and fold in one scoop of vanilla ice cream each. Arrange on plates and drizzle with the sauce before serving.