“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!”
- 600 gm raspberries (about 4 punnets)
- 150 gm caster sugar
- 100 gm eggwhite (about 3 eggs)
- 1-2 drops eucalyptus oil, or to taste (see note)
- 1For 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.
- 2Continue 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.
- 3Divide 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.
Eucalyptus oil is available from health-food shops.
This recipe is from the February 2011 issue of