The Great British Baking Show ™
Baker:
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Pomegranate and Toasted Rice Meringue Nests
Sumayah: "I'm putting toasted rice powder into my meringue mix. It's normally used in Thai cuisine to thicken soups, but the flavor is really nice."
Sumayah: "For my filling, there is some honey, tarragon, pomegranate molasses and some cloves. I'm going to cook my apricot pieces in here. I just get random ideas. I just thought it would go nicely.
Voice-over: "Aiming to impress again. Samaya's packing in complex flavors. A walnut praline along with pomegranate cream and apricots poached in tarragon and honey will sit in meringue nests flavoured with cardamom and toasted rice powder."
Paul Hollywood: "This sounds interesting. It sounds really unusual. I mean, you're doing quite a lot in this."
Sumayah: "It's about getting the balance of flavors right. I had to tweak it quite a lot."
Prue Leith: "These meringue nests look incredible. It's like art."
Paul Hollywood: "They're absolutely exquisite. Well done."
Sumayah: "So it's a toasted rice meringue nest with honey, tarragon, apricots, then a creme with like a tiny bit of pomegranate molasses."
Paul Hollywood: "It's more savory than sweet. Doesn't identify as anything. It's trying to sort of find a way and it's sort of lost its way a little bit."
Prue Leith: "There's no doubt. There are lots and lots of different flavors in that. I love it."
Paul Hollywood: "I love the fact that it's not very sweet. I think that toasted rice flavor is fantastic. Well done."
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