Italian meringue with fruit compôte

1. 1

   To make the compôte, put the frozen berries in a saucepan with the sugar and cook over a low heat for 4-5 minutes, or until defrosted and softened, stirring occasionally. Leave to stand.

2. 2

   To make the meringue, put the sugar in a saucepan and add 3 tablespoons of cold water. Place over a medium heat and bring to the boil. Cook for 3-4 minutes or until it reaches 120C on a sugar or digital thermometer, stirring occasionally. The sugar syrup should look slightly thickened and glossy.

3. 3

   Whisk the egg whites in a bowl using a stand mixer or hand-held electric whisk. When they are very foamy, start adding the sugar syrup in a thin stream and continue whisking until the egg whites form a stiff and shiny meringue. This will take around 4 minutes.

4. 4

   Divide the warmed fruit between four wide bowls. Using a piping bag, pipe the meringue on top, or you can use a spoon. Use a chefs’ blow torch to toast the sides of the meringue until golden-brown or alternatively, place it on a heatproof plate and toast under a very hot grill. Top with candied peel (see recipe tip) and mint leaves.

1 serving ≈ 163 g

Nutrition values are estimates. - means data is unavailable.