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Archive for July 20th, 2009

Mixed berries, meringue, clotted cream and star anise

If you read yesterday’s making meringues post, you’ll know that we had a dessert that included meringue, redcurrants and blackcurrants that was inspired by something we found in the weekend’s Observer Food Monthly. Here it is:

Berries with Meringues
Serves 2
Prep time: 15 mins (+ 1 hour cooling/steeping)

75g blackcurrants
75g redcurrants
150g strawberries
30ml caster sugar
40ml water
1 star anise
meringue
clotted cream

1) Wash the berries. Remove the redcurrants and blackcurrants from their stalks and hull the strawberries (cut them up if they are large). Put all the fruit into a bowl.
2) Pour the water into a pan and add the sugar and star anise. Bring to the boil and then simmer for 5 minutes, stirring the sugar into the water until it has dissolved to form a syrup.
3) Pour the syrup over the berries and stir it through. The leave it for an hour or so to cool and for all the flavours to blend – go back and stir it every now and then.
4) To serve, split the berries into two bowls, break over some meringue and add a dollop of clotted cream.

This was such a perfect summer dessert and a great twist on a classic Eton Mess. The addition of the star anise was a stroke of genius from the recipe’s creator, Chef Jason Atherton, offering warm exotic undertones to complement the dessert’s sweet, hedonistic flavours.

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