About this recipe:Fluffy poached meringues floating in a glorious fruit sauce is the ideal choice when juicy summer berries are in season.
100g caster sugar, plus 1 tbsp
2 tbsp blackcurrant cordial
1 tbsp lemon juice
3 egg whites
pinch of salt
6 whole strawberries to decorate
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Method Prep:15min › Cook:5min › Ready in:20min
Put the strawberries and raspberries in a blender or food processor and whizz together to make a purée. Pass the purée through a fine sieve to remove the seeds.
Place the 100g of caster sugar in a small saucepan with 2 tbsp of water. Dissolve over a low heat, then slowly continue heating until it caramelises and looks a rich golden colour. Remove from the heat. Carefully add the blackcurrant cordial, lemon juice and fruit purée, stir until the caramel is incorporated, then leave to cool.
In a clean, grease-free bowl, whisk the egg whites with the salt into stiff peaks, using an electric hand mixer. (The salt makes the whites easier to whisk to firm peaks.) Sprinkle over the remaining sugar and continue whisking until the meringue is glossy.
Two-thirds fill a deep frying pan with water and heat to just below boiling point. Using a tablespoon, float six dollops of the meringue mixture on to the simmering water. Cook gently for 30 seconds, then turn them over using a draining spoon and cook for 30 seconds on the other side. Remove them from the pan with the draining spoon, place on a clean cloth and leave to cool.
When ready to serve, pour the fruit sauce into individual serving dishes and float a meringue on top of each. Decorate each dessert with a whole strawberry, sliced from the tip almost to the stalk end and fanned out.
*Greater volume is achieved from fresh eggs, so check the ‘best before’ date on the box. *If you have a bottle of cassis, use it to replace the blackcurrant cordial. *For more traditional floating islands, serve the meringues on a Custard sauce (recipe on this website).