Ruby Fruits With Baby Meringues Dessert Recipe

Ingredients :

Serves 4

For the meringues :

• 1 egg white

• scant ¼ cup superfine sugar

For the fruit :

• 8oz/225g fresh or frozen raspberries

• 2 tsp honey scant 1 cup water

• 12oz/350g mixed fresh fruits, such as raspberries, strawberries, and pitted cherries

• few fresh mint sprigs, to decorate

Method :

1. Preheat the oven to 250°F/120°C and line a baking sheet with parchment paper.

2. Whisk the egg white in a grease-free bowl until stiff then gradually add the sugar a spoonful at a time, whisking well after each addition. When all the sugar has been added and the mixture is stiff, spoon into a pastry bag fitted with a large star tip and pipe small whirls onto the lined baking sheet. Alternatively, shape into mounds with 2 teaspoons.

3. Bake in the oven for 1 hour, or until crisp. Let cool before removing from the baking sheet. Store in an airtight container.

4. Place the raspberries in a pan with the honey and water. Bring to a boil then reduce the heat to a simmer and cook for 5-8 minutes, or until the raspberries have collapsed. Let cool for 5 minutes. Transfer to a food processor and process to form a purée.

5. Press the purée through a strainer, adding a little extra water if the puree is too thick.

6. Prepare the fresh fruits and stir into the purée. Stir until coated and serve with the baby meringues, decorated with mint sprigs.

Nutritional Facts :

Calories: 111

Fat: 0.3g

Saturated Fat: 0.1g

Salt: 0.1g