Ingredients
2 free-range egg whites
75g/3oz caster sugar
2 tbsp Greek yoghurt
1 pomegranate, top cut off, seeds and juice reserved
100ml/3½fl oz double cream, whisked to stiff peaks
1 tsp icing sugar, to dust
Method
1. Whisk the egg whites until soft peaks form when the whisk is removed. Continue to whisk, slowly adding the caster sugar, until glossy.
2. In a separate bowl, mix the yoghurt, pomegranate seeds and juice, and cream.
Fold the whisked egg whites into the cream mixture.
3. Spoon the mixture into the empty pomegranate.
4. To serve, place the pomegranate in the middle of a plate and dust with icing sugar.
