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Ingredients (11)
- 375g fresh raspberries or frozen raspberries
- 2 tbsp caster sugar
- 2 cups (500ml) apple juice
- 3 tsp Queen Madagascan Vanilla Bean Paste
- 12g sachet gelatine powder
- 1 Coles Australian Free Range Egg white
- 1/4 cup (55g) caster sugar, extra
- Red food colouring
- 600ml thickened cream
- 250g fresh raspberries or frozen raspberries, extra
- 52g pkt Dr. Oetker Chocolate Silver Pearls
Method
- Step 1 Combine raspberries, sugar and 1 1/2 cups (375ml) apple juice in a saucepan over medium heat. Cook, stirring occasionally, for 5 mins or until raspberries soften. Set aside to cool slightly. Transfer to a food processor and process until smooth. Strain through a fine sieve into a bowl. Discard seeds.
- Step 2 Heat remaining juice and 1 teaspoon vanilla bean paste in a saucepan over medium heat. Remove from heat. Sprinkle with gelatine and set aside for 1 min to soften. Whisk with a fork until gelatine dissolves. Set aside for 10 mins. Stir into raspberry mixture, then divide among eight 11⁄2-cup (375ml) serving glasses. Place in fridge for 4 hours or until set.
- Step 3 Meanwhile, preheat oven to 100C. Line a large baking tray with baking paper. Use an electric mixer to beat egg white in a bowl until soft peaks form. Gradually add extra sugar, 1 tablespoon at a time, beating well after each addition, until thick and glossy. Fit a piping bag with a fluted nozzle. Use a skewer dipped in red food colouring to make streaks inside the bag. Fill with meringue mixture.
- Step 4 Pipe 2cm meringues slightly apart on lined tray. Bake for 30 mins. Turn oven off. Leave meringues in oven, with door ajar, to cool completely.
- Step 5 Whisk cream in a bowl until soft peaks form. Fold in remaining vanilla. Divide half the extra raspberries and meringues among glasses. Top with cream, then with the remaining meringues and raspberries. Sprinkle with chocolate silver pearls.