Derek Johnstone, of Borthwick Castle, serves up a dessert treat
wash the raspberries and put to one side.
2. Heat the sugar, vanilla and water together in a small pan, before adding the raspberries and allowing them to stew for just a few minutes.
3. Take off the heat, leave to cool, and set aside.
For the meringue
4 egg whites 115g caster sugar 115g icing sugar
1. Preheat your oven to 150C/130C fan assisted/Gas Mark 2.
2. Separate the yolk and the whites from your eggs, and place the yolks aside for later.
3. Place the egg whites into the clean bowl of a food mixer. Whisk until the whites form stiff peaks. Add the sugar a tablespoon at a time and whisk until all of the sugar has been added and the eggs whites are now thick and glossy. 4. Spoon the meringue mixture into a non-stick silicon four-dome mould.
5. Fill an oven tray with an inch of warm water and place the mould on top, making sure the water does not go over the mould.
6. Place on the middle shelf of the oven and cook for 10 minutes.
7. Allow to cool and turn out the meringues onto a non-stick tray.
For the lemon verbena custard
Ingredients: 250ml full fat milk 5g lemon verbena 3 egg yolks
50g caster sugar
1. Heat the milk and lemon verbena in a pan and bring to the boil.
2. Whisk together the egg yolks and sugar in a bowl.
3. Pour the milk mixture onto the eggs and sugar, a little at a time, so the eggs do not start to cook, whisking continuously until smooth and creamy. 4. Place the mixture back in the pan and place over a medium heat. Stir continuously until the mixture has thickened enough to coat the back of a spoon. 5. Strain the mixture through a sieve into a bowl. The custard should be served at room temperature.
For the caramel
Ingredients: 75g caster sugar
1. Pour the sugar into a clean pan. Melt the sugar slowly, continuously stirring over a low heat with a wooden spoon. The sugar will start to turn copper in colour. Remove immediately from the heat to ensure the caramel does not burn.
2. Drizzle the caramel over the meringues and leave to set.
1. Take four martini glasses and add a dessert spoon of raspberry compote to the bottom of each glass.
2. Pour the still warm lemon verbena custard into each glass until it is an inch from the top.
3. Lift the meringues with a pallet knife and place carefully on top of the lemon verbena custard, and serve.