Strawberry Meringue
| 100 g | Eggs, whites, at room temperature (Main) |
| 100 g | Caster sugar |
| 1 pinch | Cream of tartar |
| 10 g | Strawberry powder |
Cream Chantilly
| 200 ml | Cream (Main) |
| 40 g | Icing sugar |
| 1 tsp | Vanilla paste |
| 1 to garnish | Edible flower, optional |
| 1 | Berries, (raspberry, blueberry, strawberry) fresh (Main) |
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Directions
- Mouse:Whisk egg whites with cream of tartar until a soft peak is formed.
- Add sugar gradually until just combined, then add strawberry powder and continue to whisk until thick and glossy.
- Line an oven tray with grease proof paper and then spread meringue evenly over at about a 1cm thickness.
- Place in 90C oven for about 1 1/2 to 2 hours or until meringue is crisp. When cooled smash into smaller pieces.
- Cream Chantilly:Whisk together cream, icing sugar and vanilla in a large mixing bowl until soft peak forms.
- Fold in the freeze dried and (if using) fresh berries, followed by the broken meringue, until just combined.
- Place in desired bowl and serve. Garnish.
