Seasonal recipes from our Cookery Bibles
Treat your Valentine to a delicious and romantic pudding. If you don’t have time to make the meringue, use bought meringue nests.
- For the meringues
- 2 egg whites
- 110g caster sugar
- 1 tablespoon rose liqueur or rose water
- 1 teaspoon lemon juice
- 1 teaspoon cornflour
- 100g raspberries
- pink food colouring, optional
- rose petals or rose buds, preferably pink
- 4 passionfruits
- 1 tablespoon Cointreau
- Icing sugar, to taste
- 100ml clotted cream
- 100ml crème fraiche
- 1 tablespoon rosewater
- 1 tablespoon grenadine
- Preheat the oven to 140’C/275’F/gas mark 1.
- Line 2 baking sheets with non-stick baking parchment
- Mix the rose liqueur or rose water, lemon juice and cornflour together and set aside.
- Whisk the egg whites until stiff. Gradually whisk in the sugar a teaspoon at a time.
- Lightly fold in the cornflour mixture and raspberries, using a large metal spoon.
- Drop the meringue mixture onto the lined baking sheets in spoonfuls set fairly far apart. Use a dessert spoon for small meringues; a tablespoon for larger ones. The mixture can also be baked in lightly oiled metal ring moulds.
- Bake for about 30 minutes, or until just beginning to set. Remove from the oven and gently press the rose petals or buds, into the surface of the meringues. Return to the oven and continue to cook for a further 30-45 minutes, or until they are dry and will lift easily off the paper. Allow to cool.
- Meanwhile, make the sauce; scoop the flesh and seeds from the passion fruit and mix with the Cointreau and a little icing sugar, to taste. Chill until required.
- Place the clotted cream, crème fraiche and rosewater in a small bowl and beat with a wooden spoon until smooth. Add the grenadine and stir very gently, to create a rippled effect.
- To assemble, place a meringue onto each serving plate and top with a spoonful of the blushed rose cream. Drizzle the passion fruit sauce over the meringues and serve immediately.
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