Gooseberry Meringues
Gooseberry Compote
Ingredients
- 500g gooseberries
- 100g sugar
- 50ml elderflower cordial
Method
Top and tail the gooseberries – cut off the tops with a knife or kitchen scissors.
Wash well and place in a pan with the sugar and cordial.
Simmer gently until the gooseberries are soft and cool.
Elderflower Custard
Ingredients
- 4 egg yolks
- 75g castor sugar
- 2 tablespoons cornflour
- 200ml whole milk
- 50ml elderflower cordial
Method
Scald the milk in a pan.
Whisk the egg yolks with the sugar and cornflour.
Pour over the hot milk and return to the pan. Stir constantly until the mixture thickens then pour back into a clean bowl and whisk. Add the cordial and cover the surface with cling and cool.
Meringues
Ingredients
- 2 egg whites ( freeze the two leftovers)
- 75g castor sugar
- 75g icing sugar
- 1 teaspoon vinegar
Method
Whisk the egg whites in a clean bowl to stiff peaks.
Add the castor sugar in 3 increments, whisking constantly.
Fold in the icing sugar and whisk for a minute. Whisk in the vinegar.
Set your oven to 100oc and line two trays with parchment paper.
Spoon or pipe small swirls and bake for 1 hour.
Turn off oven and allow to cool in the oven.
To Assemble -
Fold 200ml of thick Greek yoghurt or 200ml of lightly whipped cream into the custard.
Layer in a big bowl or individual glasses with the compote. Top with the meringues and serve.
