Personal

Car Stuff

Extras

Floating meringues in ginger scented custard

With blueberry syrup and roasted pistachio nuts
From Street Market Chefs, by Jo Gore
Serves: 4

For the blueberry syrup
50ml maple syrup
200g blueberries
For the custard
125ml whipping cream
125ml semi-skimmed milk
3 egg yolks
25g sugar
2 tsp stem ginger, finely chopped
For the meringues
1 vanilla pod
250ml milk
3 egg whites
75g caster sugar
50g blueberries for garnish
60g roasted pistachio nuts, chopped

1. To make the syrup, place the maple syrup and blueberries in a small pan and bring to the boil.

2. Reduce the heat and simmer for 2-3 minutes until the blueberries have broken down slightly.

3. To make the custard, whisk the egg yolks together with the sugar until light and fluffy.

4. Bring the milk and cream to the boil, add to the egg yolks, then pour back into the pan, whisking all the time.

5. Cook slowly until the mixture just coats the back of a spoon, stirring all the time. Do not allow the mixture to boil.

6. Add the chopped ginger and remove from the heat.

7. To poach the meringues, place the milk and vanilla pod in a pan and bring to the boil. Remove from the heat.

8. Whisk the egg whites to stiff peaks, then gently whisk in the sugar a little at a time. Put the milk back on the heat and keep on a low simmer.

9. Dip 2 large spoons in the milk, and use these to form an oval meringue shape from the egg white mixture.

10. Place into the milk and poach for a minute each side.

11. Lift out and drain on kitchen paper. Repeat until the mixture is used up.

12. To serve, put 4 tablespoons of custard in each dish, then place 3 meringues per person on top of the custard.

13. Pour the blueberry syrup around the meringues and sprinkle with a few reserved fresh blueberries and pistachio nuts.