Raspberry Fool With Meringue Recipes

CRUSHED RASPBERRY CREAMS

Steps:

• In a small bowl stir a sprinkling of the sugar in with the raspberries, crushing them very slightly as you stir, but still leaving them more or less whole. In a separate bowl fold the crème fraîche and yogurt together with the remaining sugar and the meringue pieces.
• Divide the raspberries among four small glasses, top with the creamy meringue mixture. The raspberry pots can be eaten straight away or will keep in the fridge for up to 4 hours.

RASPBERRY-RIPPLE MERINGUE

Steps:

• Preheat oven to 200 degrees. Trace an 8-inch circle onto a piece of parchment paper. Turn over paper and place on a baking sheet. In a food processor, puree half the raspberries, 1 teaspoon sugar, and lemon juice until smooth. With a rubber spatula, press mixture through a fine-mesh sieve into a medium bowl. Discard solids and set sauce aside. In a small bowl, whisk together 3/4 cup sugar and cornstarch.
• In a large bowl, using an electric mixer, beat cream of tartar, egg whites, and pinch of salt on high until foamy. Reduce speed to low and add sugar mixture in 3 additions, beating on high 30 seconds after each addition. Scrape down bowl and beat on high until stiff peaks form, 3 to 4 minutes.
• Add 2 tablespoons raspberry sauce to meringue, but do not stir. With rubber spatula, mound meringue (it will ripple as you scoop) onto prepared parchment on sheet, using circle as a guide.
• Bake meringue until crisp and dry on outside, about 1 hour 50 minutes. Turn off heat and let meringue dry in oven, 1 hour. Remove from oven and let cool completely on sheet on a wire rack. To serve, gently peel meringue from parchment and transfer to a platter. Top with whipped cream and remaining raspberry sauce and raspberries.

RASPBERRY MERINGUES

Steps:

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. , Beat eggs whites until soft peaks form. Gradually add gelatin, beating until combined. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form. Beat in vinegar and salt. Fold in chocolate chips and nuts., Drop by rounded teaspoonfuls onto parchment-lined baking sheets. Bake at 250° for 20-25 minutes or until firm to the touch. Turn oven off; leave cookies in the oven with door ajar for about 1-1/2 hours or until cool. , In a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over cookies.

RASPBERRY MERINGUE PIE

Steps:

• Heat the oven to 200C/fan 180C/gas 6. Roll out the pastry and line a deep 23cm loose-based tart tin. Line the pastry with baking paper, fill with baking beans and bake for 15 minutes, then lift out the paper and bake again for a further 10 minutes, or until the pastry is golden and looks dry. Cool. Turn the oven down to 180C/fan 160C/gas 4.
• Meanwhile, put the raspberries in a pan with the orange zest and juice and heat until the raspberries start to give off their juice. Add the sugar and stir it in. Taste the juice and add more sugar if you need to, then push the lot through a sieve into a clean pan. Add a few tbsp of the mix to the cornflour and mix it until there are no lumps. Stir this into the pan. Turn on the heat and whisk the mixture until it starts to bubble and thicken. Add the butter, off the heat, and whisk it in, then whisk in the egg yolks. Put the pan back on the heat and whisk until the mixture thickens. Allow to cool.
• Spread the lemon curd onto the base of the tart and then spoon the raspberry mixture on top. To make the meringue, whisk the eggs whites to soft peaks and then beat in the sugar in 3 batches and keep beating until the meringue is stiff and glossy. Spoon or pipe the meringue onto the raspberry mixture and bake the tart for 20 minutes, or until the meringue is crisp and lightly browned. Cool at room temperature for at least 2 hours before trying to remove it from the tin, or slice it.

RASPBERRY-AND-MERINGUE "MESS"

Steps:

• Chill a serving bowl in the freezer. In a large bowl, whip heavy cream until soft peaks form. Fold in meringues and 1 1/4 cups raspberries. Drizzle whipped cream with 2 tablespoons berry puree and lightly fold so the mixture has stripes of puree. Spoon into chilled bowl; top with remaining raspberries and berry puree.

RASPBERRY MANGO FOOL

Steps:

• Blend everything except the heavy cream and schnapps in a blender or food processor, and chill, covered, in a metal bowl in the refrigerator at least 8 hours.
• Whip the heavy cream and schnapps until it forms stiff peaks, and fold it into the fruit mixture.
• Serve immediately.
• Cooking time is chilling time.

RASPBERRY FOOL

Steps:

• Place the fruit in a saucepan with the sugar and heat gently until the juice runs.
• Cook for 15 minutes. Cool a little then press through a sieve to remove all the seeds. Leave the juices to completely cool
• Whip the cream until stiff. Gently fold the juices into the cream.
• swirl I.to individual glasses/ dishes Chill thoroughly. Top with the whole raspberries and serve with delicate biscuits.

RASPBERRY FOOL

Steps:

• Wash the berries and use a fork to mash them up.
• You could also do this in a food processor to get an absolutely smooth purée but I prefer a bit of texture.
• Pour the cream into a chilled bowl and whip until you have soft peaks.
• You don't want it to be stiff.
• Gently fold in the yogurt and about two-thirds of the crushed berries.
• Taste for sweetness and add the icing sugar if you want.
• Slowly stir in the reserved berries, leaving a swirl of red through the fool.
• Roughly chop the pistachios and scatter them over top.