Now for today’s dessert, a quick and sexy little dessert
that has the Christmas flavours running through it, berries, brandy, cream,
meringue hmmmmmmm everything you need, so myself and newly appointed pastry
chef, Elri Booyse who I hope I get to work with for a decent while as she is
talented and creative, sat and thought a little out the box and came up with
this one….
Serves: 4
Difficulty: Easy
Prep Time: 15 minutes
Cooking Time: 1 Hours
Ingredients for
the meringue
4 egg whites
½ tsp lemon juice
200g castor sugar
Method
Place the egg whites in a mixer and whisk until they
start to form soft peaks, then add in the castor sugar a little at a time so
that the last bit is totally incorporated before you add in the next bit, when
it is at stiff peak add in the lemon juice.
Pipe onto a baking tray lined with grease proof paper and
bake at 150˚c for 1 hour.
Ingredients for
the Berry Compote
600g mixed berries
150g treacle sugar
1 vanilla pod scraped
¼ tsp cinnamon
2 cloves
100ml brandy
100ml water
Method
Place all the ingredients into a pot onto the stove and
let simmer for about 10 minutes until the liquid start to thicken, take off the
heat and leave to cool.
Ingredients for
the Amarula Creme
500ml Fresh Cream
100ml Amarula
Method
Whisk the cream until it starts to thicken, then whisk in
the Amarula and whisk until stiff peak.
Now to build your master piece, break up the meringue and
place this at the bottom of your serving dish, I have gone with Martini glasses
as they are sexy, then take a very little bit of the cream and spread a layer
on top of the meringue, this will stop the red juices of the berry compote from
going into the meringue so you will have a perfectly layered dessert. The place
a layer of berries on top of that and then top it all off with the crème.
I have garnished this here with an edible flower and a
bit of sugar work, but I think that will take a little more explaining in
person to do, you can replace it with the pods of the vanilla you have scraped.
Bon appetite
