An intricate and tricky dessert from MasterChef Ireland 2011 winner Mary Carney
Ingredients
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 raspberries
- 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
Method
- 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
