Raspberries with eucalyptus meringue
“Eucalyptus has probably become a bit of a signature flavour for me. I really enjoy using it to bring an unusual freshness to desserts. Here it transforms a very conventional combination into something slightly different and out of the ordinary. Use sparingly – there is a fine line between delicious and disastrous!”
Search for similar recipes...
Raspberries with eucalyptus meringue
Serves
4
Cooking Time
Prep time 15 mins, cook 10 mins
|
600 gm
|
raspberries (about 4 punnets)
|
| Eucalyptus meringue |
|
150 gm
|
caster sugar
|
|
100 gm
|
eggwhite (about 3 eggs)
|
|
1-2 drops
|
eucalyptus oil, or to taste (see note)
|
|
1
|
For eucalyptus meringue, combine sugar and 1 tbsp water in a saucepan over medium heat, stir to dissolve sugar then simmer until sugar syrup reaches 112C on a sugar thermometer (6-8 minutes). Meanwhile, begin whisking eggwhite in an electric mixer until soft peaks form.
|
|
2
|
Continue to cook syrup until it reaches 121C, then, while whisking, gradually add syrup to eggwhite in a thin steady stream and continue to whisk until mixture cools (8-10 minutes). Fold through eucalyptus oil to taste, then spoon into a piping bag fitted with a 1cm nozzle.
|
|
3
|
Divide raspberries among 4 shallow 250ml heatproof bowls, pipe over peaks of meringue, brown tops with a blowtorch or under a hot grill and serve warm.
|
Note Eucalyptus oil is available from health-food shops.
This recipe is from the February 2011 issue of Australian Gourmet Traveller.
RECIPE Pierre Roelofs, Cafe Rosamond, Victoria
PHOTOGRAPHY Ben Dearnley
STYLING Lynsey Fryers-Hedrick and Alice Storey