Summer berry plate

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:
  • 170 g cream
  • 700 g yoghurt
  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Finish: Arrange all elements on the plate and garnish appropriately


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