1. Heat the oven to 120.c and line two baking
trays with baking parchment.
2. Pour a little white wine vinegar onto kitchen
towel and wipe clean a large mixing bowl (this gets rid of any grease which can
affect the meringues). Place the egg whites into the bowl and beat using an electric
whisk to form hard peaks, start adding the sugar very slowly, one spoon at a
time. By the time all the sugar is added it should be thick and glossy white.
The next part you need to do quickly, find a large metal spoon and get ready to
stir – pour in the orange blossom water and quickly fold in using the metal
spoon – don’t over mix as you will see the orange blossom starting to effect
the meringue mixture. Take a dessert spoon and scoop out a large spoon full of
meringue and carefully dollop onto the baking tray – space them out so there is
9 per tray. Sprinkle with the chopped pistachios and place in the oven. Cook
for 40 mins – an hour. You want the meringues to be crispy on the top but if
you pick one up and press underneath for it to be slightly softer – you want a
good chew in your meringue. Take out and cool on racks, place in an air tight
container and can be stored for a week.
3. Place the cream in a pan with the basil and
vanilla bring to a simmer and gently simmer for 5 minutes, take off the heat
and leave to cool and infuse for an hour or so. Pour into a bowl and discard
the basil, add the honey and whip till it forms soft peaks.
4. To serve take a spoon or two of the cream and
dollop on a plate, place a meringue on top and scatter over raspberries and
pomegranate seeds, finish by zesting an orange and sprinkling over and scatter
over a couple of basil leaves.