Make a festive dessert in the form of a Christmas wreath, which will immediately attract attention with its bright appearance and will be remembered amazing taste. Crispy meringue covered with delicate whipped cream and delicious berry trio sauce: cranberries, fresh raspberries and pomegranate seeds. And the mint leaves complement the dessert with its refreshing a touch and will become a bright accent on a contrasting snow-white ruby a wreath. Gather dessert just before serving to meringue I didn’t manage to turn sour under cream and berry sauce. And on the table he for a long time will not linger. Nutritional value of one serving: (total 10-12) Calories 335, total 9 g fats, g saturated fats, proteins 4 g., carbohydrates 61 g., fiber g., cholesterol mg., sodium mg., sugar Share with friends: 
Time: 3 hours. 45 minutes Difficulty: easy Servings: 10-12 Recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Wreath
- Protein 8 large eggs, room temperature
- 1 tsp tartar
- 0.5 tsp fine salt
- 3.5 tbsp. powdered sugar
Cranberry Sauce
- 300 gr fresh or frozen cranberries, thaw
- 1/3 Art. granulated sugar + optionally to taste
- The juice of half a lemon
- 4 tbsp. fresh raspberries
- 0.5 tbsp. pomegranate seeds
- Fresh Mint Leaves
Whipped cream
- 1 tbsp. fat cream
Recipes with similar ingredients: eggs, tartar, sugar powder, cranberries, sugar, lemon juice, raspberries, pomegranate, mint, cream
Recipe preparation:
- Place the wire rack in the lower third of the oven and preheat the oven up to 110 ° C. Cover the back of the baking sheet with parchment. Take a bowl with a diameter of 30 cm. as a stencil: turn it upside down bottom and circle, drawing a circle with a diameter of 30 cm on parchment. Take a bowl with a diameter of 22 cm, so that inside the big circle draw a smaller circle. This will be the outline of your wreath.
- Wreath: In a clean bowl of a stationary mixer with a nozzle with a whisk, mix the egg whites, tartar and salt. Whisk on medium speed to foam, about 1 minute. Increase mixer speed to moderately high and beat until well thick and opaque mass, about 1 minute. Gradually add powdered sugar in 1/4 tbsp. at a time and beat until stable brilliant peaks, 13-15 minutes.
- Collect the wreath: Using the template on the parchment in as a guide, put the meringue with a spoon along the entire circle 30 cm in diameter. Help yourself with a silicone spatula to clean the spoon, when you spread the squirrels. Then spoon the meringue along smaller lap slightly lapped with the first lap to fill the rest of the template. Flatten a little reverse meringue side of the spoon, leaving many peaks on its surface. Bake meringues until it becomes dry, crispy and pearly white outside, about 2 hours. Remove from the oven and let it fully cool off.
- Meanwhile, make cranberry sauce: In a pan medium-sized, bring cranberries, sugar and lemon juice to a boil and cook until the cranberries are soft and burst, and sugar completely dissolved, about 10 minutes. Set aside to fully cool. Gently mix raspberries and pomegranate seeds. Whip cream in a medium-sized bowl to soft peaks.
- Before serving, spread whipped cream on the meringue. From above spoon with cranberry sauce and sprinkle with mint leaves.
