Ingredients

200g raspberries
1 tsp rosewater
400ml double cream
2 tbsp icing sugar
1 tbsp pomegranate molasses
3 meringue
nests, crushed
70g pomegranate
seeds
dried rose petals

Method
step 1
Blitz most of the raspberries with the rosewater until smooth. Whisk the double cream and icing sugar to soft peaks. Fold through the puréed raspberries and pomegranate molasses. Layer the raspberry cream into dessert glasses with the crushed meringue nests and the remaining raspberries. Sprinkle over the pomegranate seeds along with some dried rose petals, if you like.