MILK MERINGUE AND YOGURT MOUSSE

Serves 6

INGREDIENTS:

For the yoghurt mousse:

110ml whole milk; 40g caster sugar; 15g (2tbsp) cornflour; 500g thick plain yogurt; 250ml double cream

For the milk meringue: (makes 15); 200g egg whites, from 6-7 eggs; pinch of salt; 400g caster sugar; 50g (6tbsp) milk powder

To serve: 250g tayberries 4-5 perfect tayberries, to serve

METHOD

1. For the meringue: Heat the oven to 120°C fan. Whisk the egg whites and salt in a mixer at medium-slow speed to build a strong, stable meringue. Once the whites hold soft peaks, add the sugar one third at a time, whisking well between each addition.

2. Once all the sugar has been incorporated and the meringue is strong and glossy, gently fold in the milk powder. Line a baking sheet with parchment or a silicone mat. Either pipe the meringue into 6-7cm domes or use two spoons to scoop quenelles onto the lined trays.

3. Bake for 2-2½ hours until crisp on the outside with a slightly gooey centre. Leave to cool in the oven with the door slightly ajar then store in an air tight container until ready to serve.

For the yoghurt mousse: Gently whisk the milk, sugar and cornflour in a pan on a medium heat until the mixture comes to the boil and thickens. Pour into a shallow container and chill completely in the fridge. Combine the milk mixture with the yogurtand 100g of tayberries in a food processor until completely smooth (so the fruit is pureed through the base). Whip the double cream until it holds medium peaks and gently fold through the thickened yogurt. Leave to set in the fridge before using.

5. To serve: Take 3tbsp of yogurt mousse and add the remaining tayberries along with the whipped double cream, folding through so that you get larger pieces of slightly crushed berries.

6. Use a sharp knife to cut the top of the meringue and divide it into three rough pieces. Place the base of the meringue in a shallow bowl or plate and spoon the tayberry and yogurt mousse on top. Scatter the tayberries over the mousse then cover some of the mousse with the top of the meringue.