Meringues with Raspberry and Rose Syrup

0

A deceptively easy dessert to make after a trip to the supermarket. You’ll need a bottle of rose extract or rosewater which you’ll find in good food shops. If you can’t find it use vanilla extract.

Ingredients

8 ready-made meringue nests
200g sour cream
Icing sugar for dusting
300g fresh raspberries

For the Rose Syrup:
100ml water
100ml caster sugar
1/2 teaspoon rose extract or 1 teaspoon rosewater

Instructions

1. Make the syrup: heat the water and sugar over medium heat until the sugar has melted. Turn the heat to high and boil the hell out of it until you have a syrupy liquid (the bubbles that form in the syrup will become quite large when the syrup is nearly ready). Remove the saucepan from the heat, add the rose extract and stir. Leave to cool.

2. When you are ready to serve the meringues lay 2 meringue nests on each plate, spoon in sour cream, top with raspberries and drizzle over the rose syrup.

RECIPE NOTES

– Make extra rose syrup to add to smoothies and yogurt. Use rosewater if you can’t find rose extract – you’ll need to use a tablespoon as it has a lighter more fragrant flavour.

– You need to use food grade rosewater that you find in good food shops and delis.

YOU MAY ALSO LIKE THESE DESSERT RECIPES
Meringue with Cherries and Baileys Cream
Crêpes or Pancakes with Nutella and Bananas
Cherry Conserve
Poached plums with star anise syrup
Italian Zabaglione
Portuguese Custard Tarts – Pastel de Nata
Poached apples with maple and cardamom syrup
Ginger and Rhubarb Cheesecake Sundae
Raspberry Tartlets
Fruit Hand Pies
Helen’s Decadent Dingle Whiskey Chocolate Torte
Olive Oil Cake
How to make caramel for an upside-down cake or tarte tatin
Baked Apples with Butter, Sugar and Cinnamon
Madeira Cake
VIDEO: How to make chocolate cake with no dairy or eggs
Coconut Madeira Cake

Image copyright foodpixies.com

Related Recipes and Features

Seared Beef Salad with Roast Pepper and Parmesan Use only the best meat for this salad as you won't be cooking the beef for long. Use an aged sirloin, a rib-eye or even a t-bone steak. Serves 2 ...
Roast Baby Beetroot with Ponzu and Sea Salt It's hard to be enthusiastic about beetroots when you see them in their whole state in the greengrocer or organic market. They seem like a lot of work...
Poulet à la Normande A French classic: tender, golden chicken in a rich cider and tarragon sauce. Serve with rice and sautéed mushrooms. Ingredients 1 chicken, skin on, ...
Garlic and Rosemary Seasoning Salt Make a jar of our Garlic and Rosemary Salt and sprinkle it on a steak, pork chops or leg of lamb before you cook them, use to season roast pork during...
Warm Salad with Roast Peppers, Cherry Tomatoes and Feta A simple warm salad to be served on its own though it is also perfect with roast lamb or lamb chops. Ingredients 200g small peppers in red, oran...
Sea Salt and Caramel Sauce Serve over a warm chocolate muffin for an all-frills-no-hassle dessert. Buy the muffins and all you have to make is the sauce. Or fry ripe banana halv...
Share.

Comments are closed.

Follow

Follow this blog

Get a weekly email of all new posts.

Email address