I’ve no doubt these pillow like meringues with rosewater custard and berries will be a huge hit this Summer
Individual meringues with rosewater custard & seasonal berries
Makes 8-10
Meringues
150g egg white
150g caster sugar
150g icing sugar
10g cornflour
Method
In a clean dry bowl, whisk the room temperature egg whites on full speed until double in size.
Gradually add the caster sugar until thick and glossy.
Finally add the icing sugar and cornflour and mix for a further minute or two.
Spoon the meringue into a piping bag fitted with a star shaped nozzle and pipe the meringue nests onto a lined tray.
Place these in the centre of the oven and bake at 95ºC for 45 minutes.
The meringues should not take on any colour and if they do your oven is too hot.
These meringues will be crunchy on the outside but fluffy in the centre, if you rather a crunchy meringue, cook for a further 30minutes.
Rosewater custard
80g egg yolk
60g caster sugar
25g cornflour
280ml milk
1 vanilla pod
1 tablespoon rosewater essence
Method
Gently heat the milk with the split and scraped vanilla pod.
Cream the egg yolk and sugar until pale in colour.
When warm strain the milk over the egg yolk mixture and mix.
Return to the heat and cook gently until the mixture begins to thicken.
At this stage add the rosewater essence, mix well and continue to cook until custard is thick.
Place this mixture in a bowl, place a layer of cling-film directly on top to prevent a skin forming and chill.
Assembly
Simply, take the cooled rosewater custard, and re-whisk until smooth.
Spoon this into the centre of the meringue nest and top with some seasonal berries!
Enjoy!
