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](https://thehungryguest.com/app/uploads/2024/07/IMG_1102-900x600.jpg)
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](https://thehungryguest.com/app/uploads/2024/07/IMG_1106-scaled-e1718872755694-600x600.jpg)
- Combine 250g of soft berries with 25g of icing sugar.
- Cover the bowl with cling film and place over a bain marie for 20 minutes.
- Soak the gelatine leaves in cold water until completely soft.
- Strain the berry liquid and add the soft gelatine to the hot liquid.
- Strain again and then pour into a trifle bowl or individual glasses.
- Allow to set in the fridge for approximately 4 hours.
- Blend the remaining berries to create a berry coulis.
For the meringue:
- Preheat an over to 90 degrees C.
- Separate the egg whites, and place into an electric mixer.
- 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.
- Whisk the egg whites to stiff peaks.
- 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.
- Spread a thin layer of the meringue over a sheet of baking parchment.
- Dust with matcha green tea and elderflower blossom.
- Place in the oven and leave to bake for 2 hours.
- 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:
- Remove any stalks from the berries and cut into halves or quarters.
- Whip the double cream to soft peaks.
- Combine berries and cream.
To finish:
- Lightly crush the shortbread, and sprinkle over the summer fruit jelly.
- Spoon on the berries and cream.
- Break small shards of the meringue and place in the berries.
- Scoop a generous scoop of Salcombe Dairy clotted cream vanilla ice-cream.
- Finish with elderflower blossom and berry coulis.
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