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

Summer Fruits With Meringue, Fruit Coulis and Rose Cream

Recipe by Paul Steele
4 from 15 votes

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

Course: DessertCuisine: BritishDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

1

hour 

30

minutes
Calories

420

kcal

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 500 frozen mixed summer fruits

  • 150 g 150 granulated sugar

  • For the meringues
  • 4 egg whites

  • 100 g 100 caster sugar

  • 100 g 100 icing sugar

  • For the rose cream
  • 300 ml 300 double cream

  • 1 tbsp 1 rose water

  • 2 tbsp 2 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!

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