The subtle flavours in this frozen loaf are perfect for a summer dinner al fresco!
Ingredients
- 2 egg whites
- 4 egg yolks
- 125 ml Pomegranate & Elderflower Cordial
- 250 ml mascarpone
- 90 g pomegranate seeds, plus extra for decoration
- 50 g pistachio nuts, roasted and chopped
- You will also need: 900 ml loaf tin, the base and sides lined with a single sheet of baking paper that overhangs
Instructions
1 Whisk the egg whites until stiff, then set aside. Use an electric whisk to beat the yolks with half the cordial for 10 min, until the mixture is thick and foamy.
2 Beat the mascarpone and the remaining cordial until softly peaking. Then fold all three mixtures together, along with the pomegranate seeds and pistachios.
3 Pour into the loaf tin and freeze until firm – at least 4 hours.
4 Run a knife along each short end then invert onto a serving plate and peel away the paper. Decorate with the extra pomegranate seeds to serve.
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Feature Image: W&H
