Float­ing stoater

Derek John­stone, of Borth­wick Cas­tle, serves up a dessert treat

The Herald on Sunday - Sunday Herald Life - - FOOD AND DRINK -

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

In­gre­di­ents:

4 egg whites 115g caster sugar 115g ic­ing sugar

Method

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

Method

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

Method

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.

To serve

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.

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