Carrot & beetroot dessert
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