Raspberry Sorbet Meringue Nests

Ingredrients Sorbet 175g granulated sugar 250ml water Juice of ½ lemon 450g raspberries   Meringues 4 large egg whites, at room temperature 115g caster sugar 115g icing sugar   Preparation   Sorbet Heat the water and sugar gently over a low heat until the sugar has dissolved, then boil for 2 minutes until the mixture is slightly syrupy. Add the raspberries and stir for 2 minutes.  Add the lemon juice, then pour the mixture through a sieve to remove the pips.    Pour the mixture into a shallow container and put in the freezer. After 2 hours take out and break up the ice crystals with a fork, then return to the freezer for another 2 hours.  Repeat this process an hour later.    Meringues Preheat the oven to fan 100C/ conventional 110C/gas 1⁄4. Line 2 baking sheets with non-stick liner or parchment paper (meringue can stick on greaseproof paper and foil). Tip the 4 large egg whites into a large clean mixing bowl (not plastic). Beat them on medium speed with an electric hand whisk until the mixture resembles a fluffy cloud and stands up in stiff peaks when the blades are lifted. Turn the speed up and start to add 115g caster sugar, a dessertspoonful at a time. Continue beating for 3-4 seconds between each addition. It's important to add the sugar slowly at this stage as it helps prevent the meringue from weeping later. However, don't over-beat. When ready, the mixture should be thick and glossy. Sift one third of the 115g icing sugar over the mixture, then gently fold it in with a big metal spoon or rubber spatula. Continue to sift and fold in the remaining icing sugar a third at a time. Again, don't over-mix. The mixture should now look smooth and billowy, almost like a snow drift. Use a large spoon to place the mixture on the baking sheet in the shape of nests or rounds. Bake for 1 1⁄2-1 3⁄4 hours in a fan oven, 1 1⁄4 hours in a conventional or gas oven, until the meringues sound crisp when tapped underneath and are a pale coffee colour. Leave to cool on the trays or a cooling rack. When ready to assemble, place each meringue nest on a plate then top with a large scoop of fresh raspberry sorbet.

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