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Meringues with Poached Fruit and Vanilla Gelato

Name: Meringues with Poached Fruit and Vanilla Gelato
Yield: 18
Cuisine: International
Ingredients: For the Fruit; 100g sugar; 125ml Honey; 240ml dry rose wine; 1 tsp crushed aniseed; 1 cinnamon stick; 2 large basil leaves; 8 large ripe figs; 250g raspberries; 250g blueberries; 2 tsp orange flower water optional; 1 tbsp fresh lime juice; For THE MERINGUE; 6 medium egg whites; 1.2 tsp sea salt; 300g sugar; 2 tbsp cornflour; 1 tsp fresh lemon juice; 1 tsp pure vanilla extract; 1 tsp orange flower water; zest of 1 lemon; baking parchment

Over a year ago 1,349 views

Serves: 18

Dessert

Ingredients

For the Fruit
100g sugar
125ml Honey
240ml dry rose wine
1 tsp crushed aniseed
1 cinnamon stick
2 large basil leaves
8 large ripe figs
250g raspberries
250g blueberries
2 tsp orange flower water optional
1 tbsp fresh lime juice
For THE MERINGUE
6 medium egg whites
1.2 tsp sea salt
300g sugar
2 tbsp cornflour
1 tsp fresh lemon juice
1 tsp pure vanilla extract
1 tsp orange flower water
zest of 1 lemon
baking parchment

Accompaniment

Method

1
Place the sugar, honey, wine , aniseed, cinnamon and basil with 120ml water in a saucepan over a medium to high heat.

Bring to the boil, stirring, until the sugar dissolves.

Cut the figs in half, trim and discard the stems.

Place the figs in a large bowl with the raspberries and blueberries.

Pour over the hot syrup, stir in the orange flower water, if using, and leave to cool.

Add the lemon juice, cover and refrigerate until chilled or overnight.

Heat the oven to 80C./Gas Mark 1/4.

Line two 23cm x 33cm baking tins with baking parchment.

Put the egg whites and salt in the bowl of an electric mixer and whisk at medium-high speed for about 1 minute, until frothy.

Reduce to medium and gradually add the sugar.

Increase to high and beat for about 2 minutes, until the mixture is firm and glossy.

Sift the cornflour in the egg whites, folding them together with a rubber spatula.

Add the lemon juice, vanilla extract, orange flower water and lemon zest and fold again.

Using a large stainless steel spoon, place is 18 equal portions of meringue in circular mounds, evenly spaced, on the prepared tins.

Use the back of the spoon to form a well in the top of each meringue. Bake for 11/2 hours.

Turn off the heat and with the door still closed leave the meringues to dry in the oven for about 4 hours.

They should be hard on the outside, soft chewy inside.