A fabulous dessert from Francis Brennan on The Restaurant.
- 1 l beaujolais wine
- 2 vanilla pods (split in half lengthways)
- 250 g sugar
- 1 clove
- 4 g jasmine tea
- 2 oranges (cut into quarters)
- 1 lemon (cut into quarters)
- 0.5 lime (halved)
- 250 ml hot water
- 1 punnet of blackberries
- for the meringue:
- 500 ml egg whites
- 250 g sugar
- 1 vanilla pod (seeds only)
- 2 l water
- 0.5 lemon
- pinch salt
- 6 sprigs fresh mint
- First make the Beaujolais soup. Place the wine in a pot over a medium heat. Stir in the vanilla, sugar, clove, tea and the orange, lemon and lime quarters. Pour in the hot water and bring everything to the boil. Then reduce the heat to a simmer and cook for three hours.
- When the soup is ready, strain the liquid into a large bowl. Put the blackberries in a blender and purée them. Stir the blackberries into the soup and leave the mixture to cool, then place in a fridge to chill.
- To make the meringues or ‘Islands’. Whisk the egg whites until they form soft peaks. Add a third of the sugar and the vanilla seeds and beat until smooth, then gradually whisk in the rest of the sugar until the meringue mixture is smooth and glossy.
- In a large shallow pan heat the water with the lemon juice and salt. Use a large spoon to scoop up some meringue mixture and place in the hot water. Cook for 20 seconds, then turn the meringue over and cook for another 20 seconds. Remove from the water carefully and drain the meringue on kitchen paper.
- To serve, pour some chilled Beaujolais and blackberry soup in a large serving bowl. Place the meringue on top and decorate with some blackberries and a sprig of mint.
More by Francis Brennan:
- Gratinated Tropical Fruits with Champagne Sabayon
- Coffee-Rubbed Beef Tenderloin, Baby Spinach, Horseradish Foam
- Mustard Glazed Salmon with Asparagus, Parma Ham and Celeriac Purée