Meringues with summer fruits and crème anglaise

Meringues with summer fruits and crème anglaise

By
From
A Year In My Kitchen
Serves
8

This dessert is only really wonderful when your fruit is perfect. Don’t be tempted to try and recreate it out of summer with fruit that has been flown halfway around the world. Savour it during the summer months using beautiful, fragrant English summer berries and perfectly ripe nectarines.

Meringues

Ingredients

Quantity Ingredient
6 egg whites, (at room temperature)
pinch salt
360g caster sugar
3/4 teaspoon vanilla extract

Creme anglaise

Quantity Ingredient
450ml whole milk
150ml double cream
1 vanilla pod, split lengthways
120g caster sugar
6 organic free-range egg yolks

To assemble

Quantity Ingredient
4 nectarines
250g strawberries
125g raspberries
icing sugar, to dust

Method

  1. For the meringues, preheat the oven to 150°C. Line a baking tray with baking parchment. Make the meringue, following the method in the dessert toolbox. It should be stiff and glossy. Using a large serving spoon, shape 8 generous mounds of meringue on the baking tray, spacing them well apart to allow room for expansion. Place in the oven and immediately turn the setting down to 120°C. Cook for 45 minutes. Turn off the heat and leave the meringues to cool completely in the oven before removing.
  2. To make the crème anglaise, put the milk and cream in a heavy-based saucepan with the vanilla pod and place over a medium heat. Bring to a simmer, then immediately remove from the heat, cover and leave to infuse for 20 minutes.
  3. Whisk the sugar and egg yolks together in a bowl for a minute or two until the mixture is slightly paler in colour. Return the cream to a low heat to warm through. When it is just hot, pour on to the yolk mixture, stirring with the whisk as you do so.
  4. Pour the custard back into the pan and place back on the lowest possible heat. Now a little patience is required. Take a wooden spoon and using a figure-of-eight motion, stir continuously until the custard thickens enough to cling to the back of the spoon. This may take as long as 10 minutes. (Don’t be tempted to turn up the heat, or the eggs may well scramble.) When you have the correct consistency, remove from the heat, strain the custard through a fine sieve into a cold bowl and set aside to cool to room temperature. Then cover and place in the fridge to chill thoroughly.
  5. When ready to serve, halve the nectarines, prise out the stones and cut the flesh into thin slices. Half the strawberries lengthways and combine with the raspberries and nectarine slices.
  6. Pour a generous pool of chilled custard on to each serving plate and place a meringue in the centre. Pile the fruit next to the meringue, dust with icing sugar and serve straight away.
Tags:
seasonal
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