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Mereworth Strawberries and raspberries and THG shortbread

Recipe of The Month – July 2024

Try our July Recipe of The Month 2024, Mereworth berries, green tea and elderflower meringue, Salcombe Dairy clotted cream vanilla ice-cream!

Serves: 4 People

Prep & Cooking time: 4 hours

Ingredients:Mereworth Strawberries and raspberries and THG shortbread

250g Mereworth soft red berries for jelly

250g Mereworth soft red berries for plating

2 leaves of bronze gelatine

100ml double cream

2 eggs, whites only

100g caster sugar

75g water

10g Matcha green tea

2 sprigs of elderflower

1 pack Hungry Guest shortbread

Salcombe Dairy clotted cream vanilla ice-cream

Directions:

For the jelly:Elderflower in a bowl

  1. Combine 250g of soft berries with 25g of icing sugar.
  2. Cover the bowl with cling film and place over a bain marie for 20 minutes.
  3. Soak the gelatine leaves in cold water until completely soft.
  4. Strain the berry liquid and add the soft gelatine to the hot liquid.
  5. Strain again and then pour into a trifle bowl or individual glasses.
  6. Allow to set in the fridge for approximately 4 hours.
  7. Blend the remaining berries to create a berry coulis.

For the meringue:

  1. Preheat an over to 90 degrees C.
  2. Separate the egg whites, and place into an electric mixer.
  3. Place the water and caster sugar into a pot and bring to the boil. Using a temperature probe bring the sugar to 115 degrees C and reduce to a low heat.
  4. Whisk the egg whites to stiff peaks.
  5. Once the sugar has reached 121 degrees c slow the speed of the mixer and slowly pour the sugar over the whites. Once all of the sugar is in return the mixer to a high speed and whisk until cool and thick.
  6. Spread a thin layer of the meringue over a sheet of baking parchment.
  7. Dust with matcha green tea and elderflower blossom.
  8. Place in the oven and leave to bake for 2 hours.
  9. Remove from the oven and allow to cool. Peel the meringue shards off the parchment paper and store in an airtight container.

For the berries:

  1. Remove any stalks from the berries and cut into halves or quarters.
  2. Whip the double cream to soft peaks.
  3. Combine berries and cream.

To finish:

  1. Lightly crush the shortbread, and sprinkle over the summer fruit jelly.
  2. Spoon on the berries and cream.
  3. Break small shards of the meringue and place in the berries.
  4. Scoop a generous scoop of Salcombe Dairy clotted cream vanilla ice-cream.
  5. Finish with elderflower blossom and berry coulis.

 

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