What better way to welcome the summer than with a light delicious dessert to accompany a fine glass of fizz? This recipe with Summer Fruits, Meringue, Fruit Coulis and Rose Cream has a nice balance of home made yet easy, light and delicious.
Perfect for a dessert after a BBQ or to follow a light summer dinner, you can prepare most of it in advance so it takes minimal effort to put it all together.
Buy a selection of summer fruits such as strawberries, blueberries and raspberries and keep them chilled until you come to serve.
For the Coulis:
500g bag frozen mixed summer fruits
150g granulated sugar
Add the fruits and sugar to a heavy based pan and heat gently until it boils. Simmer for about 10 minutes then remove from heat and let it cool.
For the Meringues:
4 egg whites
100g caster sugar
100g icing sugar
Preheat your oven to 100c/Gas 4
For the Rose Cream
300ml double cream
1 tbsp rose water
2 tbsp icing sugar
Line two baking trays with baking paper.
Use a metal bowl to whisk the egg whites. The bowl must be spotlessly clean otherwise the eggs won’t whisk correctly. Beat the eggs until they stand as stiff peaks.
Add the caster sugar, a tablespoon at a time, whisking for a couple of seconds in between each addition.
Sift a third of the icing sugar into the mix but fold this in, don’t whisk. Continue to fold in the remaining mix. Your mixture should look glossy and fluffy.
Using a tablespoon, drop the mix onto your baking paper making individual meringues.
Bake for about 1 hour 30 minutes until the meringues are a golden colour. Leave to cool in the oven (now turned off). Use a wooden spoon to keep the door slightly ajar.
When the Coulis has had time to cool, pass it through a sieve, getting rid of any seeds.
Whip the cream until it thickens, being careful to not over whip.
Add the rose water and icing sugar, mixing well until all blended.
As rose water is an acquired taste add a bit at a time, tasting until you have reached your required flavour.
Now you can put them all together and serve 🙂