Summer Fruits With Meringue, Fruit Coulis and Rose Cream

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.

served summer fruits and meringue

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.

Summer Fruits With Meringue, Fruit Coulis and Rose Cream

5 from 10 votes
Recipe by Paul Steele Course: DessertCuisine: BritishDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

1

hour 

30

minutes
Calories

420

kcal

A light delicious dessert to accompany a fine glass of fizz? This recipe with Summer Fruits, Meringue, Fruit Coulis and Rose Cream

Ingredients

  • A selection of summer fruits such as strawberries, blueberries and raspberries and keep them chilled until you come to serve.

  • For the coulis
  • 500 bag frozen mixed summer fruits

  • 150 g granulated sugar

  • For the meringues
  • 4 egg whites

  • 100 g caster sugar

  • 100 g icing sugar

  • For the rose cream
  • 300 ml double cream

  • 1 tbsp rose water

  • 2 tbsp icing sugar

Directions

  • Preheat your oven to 100c/Gas 4
  • 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.
  • Now for the cream
  • 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 🙂

Enjoy!

Share with your friends!

Leave a Reply

Your email address will not be published. Required fields are marked *