Poached berries with rose swirls Recipe

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serves:

6

Skill:

easy

Cost:

cheap

Total Time:

01:15

Prep:

00:15

Cooking:

01:00

Nutrition per portion

RDA
Calories 270 kCal 14%
Fat 14g 20%
  -  Saturates 8g 40%

A light and lovely dessert that makes the most of juicy strawberries and blueberries. They’re served with melt-in-the-mouth meringue that’s delicately flavoured with rose water

Ingredients

  • 2 large egg whites
  • 100g (3½oz) caster sugar
  • Pinch of cream of tartar
  • ¼ teaspoon rose water
  • Pink liquid food colouring
  • For the poached berries
  • :
  • 150ml (5fl oz) dessert wine (we used Brown Brothers Orange Muscat)
  • 2tbsp caster sugar
  • 200g (7oz) blueberries
  • 250g (8oz) strawberries, hulled and halved if large
  • 150ml (¼ pint) double cream, whipped
  • Piping bag, fitted with a large star nozzle
  • Baking sheet, lined with baking parchment

Method

  • Heat the oven to Gas Mark ½ or 120°C. Put the egg whites into a heatproof bowl with the sugar and cream of tartar. Rest the bowl over a pan of simmering water and whisk constantly, with an electric mixer, until the sugar has dissolved and the whites are warm to the touch. This will take about 4 mins.

  • Add the rose water and a few drops of the food colouring and continue whisking for another 5 mins, until the meringue becomes glossy and forms stiff peaks.

  • Spoon the mixture into the piping bag and pipe 12 swirls on to the baking sheet. Bake for 50 mins to 1 hour, until firm.

  • To poach the berries: Pour the wine into a small pan. Add the sugar and blueberries. Heat gently for a few mins, stirring occasionally, until sugar dissolves. Turn off the heat, add the strawberries and leave to cool.

  • Sandwich the meringues together with a spoonful of whipped cream and serve with the poached fruits.

More Recipe Ideas

Top Tip

The unfilled meringues will keep in an airtight container for up to 2 weeks.