INGREDIENTS
200 g
Blueberries
3
Mint, leaves
50 g
Pomegranate seeds
300 g
Raspberries
200 g
Strawberries
6
Egg whites, large free-range
1 tsp
Vanilla bean paste
350 g
Caster sugar
1 tsp
Cornflour
50 g
Icing sugar
1
Icing sugar
1 tsp
White wine vinegar
600 milliliters
Double cream