Soft Meringue with Blackcurrant Coulis and Marshmallow

Delicious soft meringue with a blackcurrant coulis and marshmallows

Raymond Blanc

(This just lists the ingredients – figure the rest out yourself 🙂 – from “Simply Raymond – recipes from home”)

Ingredients

Soft Meringue

(makes 12 to 14 Meringues) 100g 3 egg whites, free-range/organic, medium, 100g caster sugar and 50g icing sugar, sieved.

Blackcurrant Coulis

300g blackcurrants and 90g caster sugar, depending on sweetness of fruit.

Vanilla Whipped Cream

1 teaspoon vanilla puree, or vanilla bean paste or vanilla essence and 150g whipping cream or double cream.

To serve

Vanilla Ice Cream and Blackcurrant Marshmallow Cubes.

Blackcurrant Marshmallow Cubes

(Makes about 150 cubes): 200g Blackcurrant Fruit Purée (made with 320-350g fresh fruits simmered, blitzed and sieved), 13g (8 leaves) gelatine leaves, platinum grade soaked in a large amount of cold water and drained, 545g caster sugar, 240ml water, 75g (2 each) egg whites, 20g caster sugar, 2 drops lemon juice, 100g icing sugar and 100g cornflour.