Clementine and Pomegranate Christmas Meringue Wreath
- For the meringue
- 5 egg whites
- 250g caster sugar
- For the syrup
- 150ml clementine juice, either freshly squeezed or from a bottle
- 150g caster sugar
- 2 tbsp Drambuie liqueur
- 2 tbsp pomegranate molasses
- To decorate
- 3 clementines
- 250ml double cream
- 1/2 tsp vanilla bean paste
- 2 tbsp Drambuie liqueur
- pomegranate seeds
- mint leaves
Preheat the oven to 140ºC / 120ºC fan / gas mark 1. Line a large baking sheet with a piece of non-stick baking paper. Place a dinner plate upside down on the paper and draw round it, then turn the paper over so the pencil marks are underneath. Use this circle as a template for your wreath.
In a large clean bowl whisk the egg whites until soft peaks form. Add the sugar one tablespoon at a time whilst still whisking, until the meringue is stiff and glossy, and all the sugar has dissolved.
Spoon the meringue in large blobs in a circle shape around the guide on the paper until you have a wreath shape. Bake in the oven for one hour and 30 minutes then turn the oven off and leave the meringue to cool completely in the oven to avoid cracking.
Zest the clementines and set the zest aside. Peel the clementines then slice into rounds, before setting aside.
Pour the clementine juice into a medium-sized pan and add the sugar. Heat gently until the sugar has fully dissolved, then bring to a boil and simmer until thickened. Stir through the Drambuie liqueur and pomegranate molasses. Remove from the heat and allow to cool. The syrup can be kept refrigerated for up to two days.
When you are ready to serve, whip the cream with the clementine zest, vanilla and Drambuie liqueur until thickened and just holding its shape. Spoon the cream onto the wreath, then top with the clementine slices. Drizzle with some of the syrup and pour the rest into a jug to serve alongside. Scatter with pomegranate seeds and mint leaves.
drambuie.com
