2014 Aluminum Chef Award Winning Recipe
From the Kitchen of Ann Flanagan
Contest Ingredient: Pomegranate
Chocolate Meringue Base
6 egg whites
1½ cups superfine sugar
3 tablespoons best quality cocoa powder sieved – Dutch processed
1 teaspoon balsamic vinegar
2 ounces bittersweet chocolate, finally chopped
2 cups heavy cream or store bought whipped cream
4 cups fresh pomegranate, raspberries, strawberries, or any fruit you desire
2 – 3 tablespoons coarsely grated bittersweet chocolate
2 cups pomegranate juice
Preheat oven to 350 degrees. Line a baking tray with parchment paper.
Beat egg whites until satiny peaks form. Then add the sugar a spoonful at a time until the meringue is stiff and shiny. Sprinkle on the cocoa, vinegar, and chopped chocolate. Gently fold everything until the cocoa is thoroughly mixed in. Pour onto baking sheet in a fat circle, approximately nine inches in diameter, smoothing sides and top. Place in oven, then immediately turn oven down to 300 degrees and bake for one to 1¼ hours. Try not to peek! When ready, it will look crisp around the edges/sides, and be dry on top, yet have a slightly softness under dry/crisp center. Turn the oven off and open door slightly to cool completely. It is critical to keep the meringue dry and free of moisture/humidity. *Suggestion* – keep in the oven till ready to serve.
Pour the pomegranate juice into a small pot. Bring to a boil over high heat. Keep boiling until the pomegranate juice is reduced by three-fourths (only half-cup is left) and has a syrupy consistency. Remove the pomegranate sauce from heat, pour into a cup and let cool.
When ready to serve, move to a big flat bottom plate. Beat the cream till thick, or use store bought whipped cream. Add sugar to taste and spread on top of meringue base. Add the fresh pomegranate on top of the whipped cream. Add a bit of grated chocolate. Drizzle the pomegranate reduction over the top.