A divinely-textured creation which will leave guests speechless and eyes firmly focussed on the dessert! Also see my recipe for Floating Islands.
3 large egg whites
pinch cream of tartar
125 ml castor sugar
400 ml milk
1 ml vanilla essence
1 x 410g tin gooseberries
50 ml cornflour (Maizena)
30 ml white sugar
350 ml milk, reserved from poaching, made up with additional milk
2 large eggs, lightly beaten
250 ml cream
30 ml white sugar
toasted flaked almonds
additional gooseberries (optional)
- Beat the egg whites and cream of tartar until peaks form and gradually beat in the castor sugar to form a very stiff meringue.
- Use two spoons to scoop out neat egg-shaped portions of meringue and place a few at a time onto the hot milk to poach.
- Turn over after 2 minutes and take care that the milk does not boil.
- Leave 2 minutes more and lift out with a perforated spoon. Place into a large colander to drain while poaching the remaining meringue.
- Refrigerate in a covered container for a few hours or until required.
- Liquidise the gooseberries with syrup until smooth and strain into a saucepan through a fine sieve, rubbing with the back of a spoon until only the seeds remain. Bring to boil.
- Combine the cornflour, sugar, salt and milk and stir into the boiling mixture.
- Bring to boil while stirring. Add a little of the hot mixture to the eggs and mix well.
- Stir into the saucepan and cook over low heat while stirring continuously until the sauce starts to thicken. Remove from heat and stir a while longer.
- Cool and refrigerate.
- Beat the cream and sugar until stiff and spoon about 1/2 of the whipped cream into a piping bag to make rosettes.
- Add the remaining cream to the gooseberry custard and fold together until evenly blended.
- To serve, pour the gooseberry custard into a large wide glass bowl of a suitable size or onto individual serving plates.
- Spoon the drained poached meringues onto the custard, garnish with cream rosettes and sprinkle with a few flaked almonds and gooseberries if used.
6 to 8 servings.
Recipe by Carolié de Koster from Art Of Cooking p. 560.