Nectarine, blackberry and cardamom Eton mess
Serves: 4-6
Prep time: 15 minsTotal time: 
Recipe photograph by Kris Kirkham
Nectarine, blackberry and cardamom Eton mess
No-one really wants to turn the oven on in summer, so this dessert is the perfect option. It’s inspired by the classic British pud but has Indian undertones from a touch of cardamom spicing.
Serves: 4-6
Prep time: 15 minsTotal time: 
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Nutritional information (serving)
Calories
702Kcal
Fat
51gr
Saturates
28gr
Carbs
51gr
Sugars
28gr
Fibre
5gr
Protein
8gr
Salt
0.2gr
Nisha Parmar
Since reaching the semifinals of MasterChef in 2018, Nisha Parmar has launched a café and established herself as a private chef, cooking at many celebrity parties. Her debut cookbook, Share: Asian-inspired Dinner Party Dishes (Quadrille, £26), is out now.
See more of Nisha Parmar’s recipes
Nisha Parmar
Since reaching the semifinals of MasterChef in 2018, Nisha Parmar has launched a café and established herself as a private chef, cooking at many celebrity parties. Her debut cookbook, Share: Asian-inspired Dinner Party Dishes (Quadrille, £26), is out now.
See more of Nisha Parmar’s recipes
Ingredients
- 1 x 108g pack of 8 Taste the Difference meringue nests
- 60g pistachio kernels, roughly chopped
- 3 ripe nectarines, stoned and sliced
- 300g blackberries, a few sliced in half
- about 3 tbsp pomegranate molasses
- a few mint leaves, finely sliced
For the cardamom Chantilly cream
- 300ml double cream
- 1⁄2 tsp vanilla bean paste
- 1⁄4 tsp ground cardamom (from about 12 pods)
- 2 tbsp crème fraîche
Step by step
- In a large bowl, combine the double cream, vanilla bean paste and ground cardamom. Using an electric or balloon whisk, beat the cream until soft peaks form. Add the crème fraîche and beat to medium peaks. Chill until ready to use.
- When ready to serve, roughly crush the meringue nests and fold the pieces into the cardamom cream along with half of the pistachios.
- You can make one large dessert or divide among 4 wide shallow bowls or 6 glasses. Spoon in the meringue cream in clouds, then arrange the nectarines and blackberries on top. Add a few drizzles of pomegranate molasses and serve garnished with the remaining pistachios and finely sliced mint leaves.
