Car­rot & beet­root dessert

BBC Good Food - - Weekend -

The strength of your car­rot juice will de­ter­mine how orange your meringue is – add a lit­tle food colour if you like

SERVES 4 PREP 30 mins COOK 2 hrs 35 mins A CHAL­LENGE V

300ml dou­ble cream 500g pot cherry or other fruit sor­bet ed­i­ble flow­ers, to serve (op­tional) for the can­died car­rots 250g caster sugar 125ml car­rot juice

1 large car­rot, peeled and thinly sliced for the can­died beet­root

250g caster sugar 125ml beet­root juice 5 peeled baby beet­root, cut into ba­tons for the meringue 250ml car­rot juice 3 large egg whites 175g caster sugar

½ tsp white wine vine­gar 1 tsp corn­flour

1 For the can­died car­rot, put the sugar and car­rot juice in a pan with 125ml wa­ter. Bring to the boil then drop in the car­rot slices and sim­mer for 10 mins un­til soft. Trans­fer with a slot­ted spoon to a bak­ing tray and leave to dry. Re­peat the process for the can­died beet­root. These can be made in ad­vance and kept in an air­tight con­tainer.

2 Heat oven to 120C/100C Fan/gas 2, line two bak­ing trays with bak­ing parch­ment. Pour the car­rot juice into a saucepan and cook for 15 mins un­til re­duce to a syrupy glaze then cool in the fridge. For the meringue, whisk the egg whites with a stand mixer un­til they form stiff peaks, then whisk in the sugar 1 tbsp at a time un­til the meringue looks glossy. Whisk in the vine­gar and the corn­flour. Di­vide the meringue in half and fold the car­rot juice through half the mix­ture. Spread the meringue onto the two bak­ing trays to a 3mm thick­ness then cook for 1 hr 15 mins – 1 hr 30 mins un­til com­pletely dry. Leave to cool com­pletely then break into shards. These can be made in ad­vance and kept in an air­tight con­tainer. 3 To serve, whip the cream un­til soft peaks form and take the sor­bet out of the freezer to soften slightly. Spoon a lit­tle whipped cream into the mid­dle of each plate add a scoop of sor­bet then scat­ter over the can­died car­rot, beet­root and a few shards of each meringue and ed­i­ble flow­ers if us­ing.

GOOD TO KNOW fo­late

PER SERV­ING 802 kcals • fat 41g • sat­u­rates 25g • carbs 101g • sug­ars 98g • fi­bre 4g • pro­tein 5g • salt 0.4g

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.