4 egg whites
1/2 tsp vanilla essence
1/4 tsp cream of tartar
2/3 cups caster sugar
500ml thickened cream, whipped
1 punnet raspberries
1/4 cup Aeroplane Delightful Strawberry Topping
1. Preheat oven to 120 degrees Celsius. Line 2 baking trays with baking paper. Draw 4 x 12cm circles on each sheet of baking paper, leaving space between each circle for spreading.
2. Use an electric mixer to beat egg whites, cream of tartar and vanilla until soft peaks forms. Add sugar 1 tablespoon at a time until sugar dissolves. Mixture should be stiff and glossy.
3. Spread the mixture evenly among the circles on trays. Bake for 1 hour. Turn off oven and leave meringues to cool in oven with the door slightly ajar.
4. Spoon a little of the whipped cream on a meringue disc and top with another meringue disc. Repeat until the stack is 4 discs high.
5. Finish with whipped cream, top with raspberries and drizzle the strawberry topping over the meringue stacks.
6 x shortcrust pastry, thawed
200 g mascarpone
300 g thickened cream
2 tspn lemon, rind grated
4 Tbls icing sugar, sifted, plus extra for dusting
125 g fresh raspberries
125 g fresh blackberries
1. Preheat oven to 180 degrees Celsius. Use the pastry to line six 9cm loose-bottomed tart pans. Prick the bases with a fork. Chill for 30 minutes. Line pastry cases with baking paper and fill with pastry weights or uncooked rice. Blind-bake for 10 minutes, then remove paper and weights. Bake for a further 5-8 minutes or until golden. Cool.
2. Beat the cream, mascarpone, lemon rind and sugar until thick and combined.
3. Fill the tart shells with cream mixture. Dust the rims with a little extra icing sugar and place the berries on top of tarts. Drizzle the tarts with raspberry coulis or strawberry sauce.
1 x 425g can blueberry in syrup, 1/3 cup syrup reserve
1 tbls gelatine powder (for blueberry)
300 ml thickened cream
1/2 tspn vanilla essence
1 tbls fruit sugar or caster sugar
1 tbls gelatine powder (for the cream mixture)
1. Lightly grease 8x150ml cup capacity moulds. Place blueberries and the reserved syrup in a food processor and puree until smooth. Place 1/3 cup hot water into a small bowl. Sprinkle over gelatine. Whisk with a fork until dissolved. Cool slightly then process with blueberry puree. Strain through a fine sieve into a jug. Divide evenly between moulds. Place in the refrigerator for 1 hour or until set.
2. Place the thickened cream and sugar in a medium saucepan over medium heat and cook, stirring, for 2-3 minutes or until heated through (do not boil). Remove from heat. Cool until just warm. Dissolve gelatine in water (as directed above). Stir through cream mixture. Whisk until combined. Strain through a fine sieve into a jug. Pour mixture over blueberry jelly. Cover with plastic wrap. Refrigerate for 1-2 hours or until set.
3. Dip moulds into hot water for a few seconds and turn panna cotta onto serving plates. Garnish with your favourite fruit.
1 cup thickened cream (for the vanilla layer)
1 cup buttermilk (for the vanilla layer)
1/2 tspn vanilla bean paste (for the vanilla layer)
2 tspn gelatine powder (for the vanilla layer)
1/4 cup caster sugar (for the vanilla layer)
1/3 cup micro herbs (optional)
1/3 cup raspberries, for garnish
2 Tbls coffee liqueur (for the jelly)
2 Tbls caster sugar (for the jelly)
250 ml water (for the jelly)
3 tspn instant coffee (for the jelly)
2 tspn gelatine powder (for the jelly)
1/3 cup boiling water (for the jelly)
1. Place cream, buttermilk, vanilla paste and sugar in a saucepan over medium-low heat. Cook, stirring for 5-8 minutes or until almost simmering and the sugar is dissolved (do not boil). Remove from heat, sprinkle the gelatine powder and whisk until combined and the gelatine is dissolved. Strain the mixture into a jug. Set aside for 10-15 minutes to cool. Pour mixture into glasses. Cover with plastic wrap and place in the refrigerator for 2-3 hours or until set.
2. To make the espresso jelly, combine liqueur, water and sugar in a small saucepan. Cook on medium heat, stirring for 5 minutes until sugar dissolves (do not boil). Combine coffee and boiling water and stir into the liqueur mixture. Reserve 1/2 cup of the coffee syrup and set aside. Sprinkle the gelatine powder over the coffee syrup in the saucepan and stir on very low heat until gelatine is dissolved. Strain the mixture and set aside to cool for 10-15 minutes. Pour jelly into a square dish and cover with plastic wrap. Place in the refrigerator for 2-3 hours or until set.
3. Turn jelly onto a cutting board and cut into 1cm (1/2 inch) cubes. Divide espresso jelly into the prepared glasses. Pour 2 tbs. of the reserved coffee syrup and garnish with raspberries and micro herbs.