An intricate and tricky dessert from MasterChef Ireland 2011 winner Mary Carney


  • for the blueberry granita:
  • 500 g frozen blueberries
  • 1 l pureed blueberries
  • for the meringues:
  • 250 g sugar
  • 60 ml water
  • 4 lemons
  • red food colouring
  • for the raspberry jelly:
  • 500 g rapsberries
  • 200 g sweet white wine
  • 10 g sugar
  • 1 g agar
  • 6 g gelatine
  • for the yoghurt and elderflower foam:
  • 700 g yoghurt
  • 170 g cream
  • 130 g sugar
  • 1 vanilla pod
  • 2 g gelatine
  • elderflower syrup
  • for the strawberry puree/gel:
  • 500 g strawberries
  • 100 g icing sugar
  • balsamic vinegar
  • for decoration:
  • 100 g isomalt
  • 100 g wild strawberries
  • raspberries
  • blueberries
  • micro basil, mint
  • strawberry flowers
  • elderflowers


  • For the meringue: Make a syrup using 250g of sugar and 60ml of water. Boil to the soft ball stage. Cool slightly. Whisk 5 egg whites until stiff and gradually add the syrup whisking continuously and lemon juice and zest to taste. Put in piping bag and use a very small nozzle. Cook in oven at 100°C for 2 hours or until cooked.
  • For the blueberry granita: Pour poiron onto frozen blueberries and allow to freeze. Blend on high power at the last minute to create a granita.
  • For the raspberry jelly: Place wine and raspberries in saucepan and allow to come to the boil - crushing raspberries with a spoon. Add sugar to taste, sieve and then add the setting agent. Pour into a small rectangular box and place in the fridge immediately.
  • For the elderflower yoghurt foam: Put cream, sugar and vanilla in pan and boil. Strain onto yoghurt. Pour into gas canister siphon and apply to gas surges. Place into fridge immediately.
  • For the isomalt sugar decoration: Heat isomalt in a pan and once hot pour onto a silcon mat. Using plastic gloves knead and work the isomalt and shape to make decorations.
  • Finish: Arrange all elements on the plate and garnish appropriately

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masterchef ireland entertaining desserts and sweets