- Serves: 2-3
- Cook Time: 15 minutes
- Prep Time: 25 minutes
- Effort: medium
For the meringues
- 2 egg whites
- 2 tbsp caster sugar
- 3-4 drops vanilla extract, to taste
For the fruit soup
- 1 tbsp caster sugar
- 2 blood oranges, juice only
- 1 x 5 cm cinnamon sticks
- 1 handfuls strawberries, stalks removed
- 1 handfuls blackberries
- 1 handfuls raspberries
- 1 handfuls blueberries
- 1 tbsp mint
- 1 tbsp basil, plus extra sprigs to garnish
1. For the meringues: whisk the egg whites in a bowl until stiff peaks form when the whisk is removed. Whisk in the sugar and fold in vanilla extract to taste. Set aside.
2. For the fruit soup: heat 150ml of water and the sugar in a saucepan. Add the orange juice and the cinnamon stick. Simmer until the sugar dissolves.
3. While the liquid is simmering, slice the fruit to equal sizes. Add the strawberries to the pan, using the back of a spoon to press down any that are a little hard.
4. Tip in the blackberries, raspberries and blueberries. Cook for 2-3 minutes and then turn the heat off.
5. Leave for a few minutes for the flavours to infuse and then carefully remove the cinnamon stick and discard it.
6. Add the mint and basil to the pan and allow to infuse for about two minutes. Remove and discard the herbs.
7. Transfer the fruit to blender or food processor and blend until smooth. Pour the soup back into a saucepan and reheat.
8. Pour the soup into 2-4 bowls (depending on how large or small a serving you require). Using two spoons, shape the meringue mix into rugby ball-like shapes (these are called quenelles) and dollop them into the bowls. Use a mini-blow torch to caramelise the outside of the meringue.
9. To serve, garnish each serving with a sprig of basil and serve right away.
Rate This Recipe